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. MORE+ LESS-

By Pillsbury Kitchens

April 29, 2010

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

cups diced peeled eggplant

(14.5-oz.) cans diced tomatoes, undrained

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

garlic cloves, minced

teaspoons sugar

tablespoons chopped fresh Italian parsley

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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.