8 oz.(2 cups) uncooked penne
3 cups diced peeled eggplant
2 (14.5oz) cans diced tomatoes, undrained
1 (15oz) can navy beans, drained, rinsed
3 garlic cloves, minced
2 teaspoons sugar
2 tablespoons chopped fresh Italian parsley
Cook penne to desired doneness.
Meanwhile, in a large saucepan, combine eggplant, tomatoes, beans, garlic, and sugar; mix well.
Bring to a boil over medium-high heat. Reduce heat; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.
Drain penne. Add to eggplant mixture; toss gently to mix. Sprinkle with parsley.
6 (1 1/3-cup) servings
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment