Penne Provencal

Name: Penne Provencal
Ingredients: 8 ounces uncooked penne pasta; 3 cups diced peeled eggplants; 2 (14 1/2 ounce) cans diced tomatoes, undrained; 1 (15 ounce) can small white beans, drained and rinsed; 3 cloves garlic, minced; 2 teaspoons sugar; 1/4 teaspoon fresh coarse ground black pepper; 2 tablespoons chopped fresh Italian parsley

8 ingredients

7 steps

Ingredients

8 ounces uncooked penne pasta
3 cups diced peeled eggplants
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can small white beans, drained and rinsed
3 cloves garlic, minced
2 teaspoons sugar
1/4 teaspoon fresh coarse ground black pepper
2 tablespoons chopped fresh Italian parsley

Directions

1

Cook pasta in boiling water to desired doneness.
2

Drain and set aside.
3

Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
4

Bring to a boil over medium-high heat.
5

Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
6

Add pasta to eggplant mixture; stir gently to mix.
7

Sprinkle each serving with parsley.