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Prep 30min
Total30min
Ingredients7
Servings6
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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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Steps
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.
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Nutrition Facts
Serving Size:1 1/3 Cups
Calories
270
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
370mg
15%
Total Carbohydrate
53g
18%
Dietary Fiber
7g
28%
Sugars
9g
Protein
12g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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