Penne with Eggplant, Tomatoes, and White Beans

By barbyrabaker

Ingredients

• 28 ounce can whole tomatoes, Italian style
• 2 T olive oil
• 2 T minced garlic
• 1/3 t red pepper flakes
• 1 large eggplant, peeled and cubed
• 15 ounce can white beans, drained
• 1/2 C chopped fresh basil
• salt and pepper
• 12 ounce penne pasta, cooked
• 2 ounce pine nuts
• parmesan cheese

Preparation

Step 1

In a large bowl, mash tomatoes with potato masher. In large saucepan heat 1 T oil and saute garlic and red pepper flakes. Add mashed tomatoes, increase heat to high for 1-2 minutes. Lower heat, cover, and simmer. In skillet heat 1 T oil, add eggplant and cook till tender. Stir in tomaotes. Cover loosely with foil and simmer for 10 minues. Add beans, basil, salt and pepper, seasoned salt. Simmer until ready to serve. Cook pasta, place in large bowl and pour eggplant mixture over pasta. Toss in pine nuts and serve topped with Parmesan cheese.