Penne Provençal

In this recipe, a garlicky tomato mixture is served over pasta tubes. If you have fresh-from-the garden eggplant, be sure to use it.

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Servings 6

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ingredients 7
Prep Time 30 min
Total Time 30 min

Ingredients

8: oz. (2 cups) uncooked penne (tube-shaped pasta)

3: cups diced peeled eggplant

2: (14.5-oz.) cans diced tomatoes, undrained

1: (15-oz.) can navy beans, drained, rinsed

3: garlic cloves, minced

2: teaspoons sugar

2: tablespoons chopped fresh Italian parsley

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Directions

1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic and sugar; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.
3 Add cooked penne to eggplant mixture; toss gently to mix. Sprinkle with parsley.