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.
3 Add cooked penne to eggplant mixture; toss gently to mix. Sprinkle with parsley.
- Yield: 6
- Cooking time: 45 Min
- Publisher: Pillsbury.com
- 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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