Penne Provencal

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READY IN: 30mins
Recipe by Ginny Sue

A hearty, satisfying vegetarian main dish. This is also good served as a side dish with grilled meat or poultry.

Ingredients Nutrition


  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.

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