Penne Provencal

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta in boiling water to desired doneness.
  • Drain and set aside.
  • Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
  • Bring to a boil over medium-high heat.
  • Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
  • Add pasta to eggplant mixture; stir gently to mix.
  • Sprinkle each serving with parsley.
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