Penne Provençal
"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...."
INGREDIENTS
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8 oz. (2 cups) uncooked penne (tube-shaped pasta)
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3 cups diced peeled eggplant
•
2 (14.5-oz.) cans diced tomatoes, undrained
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1 (15-oz.) can navy beans, drained, rinsed
•
3 garlic cloves, minced
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2 teaspoons sugar
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2 tablespoons chopped fresh Italian parsley
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