One-pan Harvest Pasta

By Cookie67

Ingredients

• 2 tablespoons vegetable oil
• 1 small eggplant, cut into 1-inch pieces (4 cups)
• 1 medium zucchini, coarsely chopped (2 cups)
• 2 tomatoes or 4 roma tomatoes, coarsely chopped (1 cup)
• 1/3 cup chopped red onion
• 2 cloves garlic, minced
• 1 19 - ounce can cannellini beans (white kidney beans), rinsed and drained
• 1 3/4 cups reduced-sodium chicken broth
• 1 cup dried whole grain elbow macaroni
• 1/2 teaspoon crushed red pepper
• Kosher salt and coarse ground black pepper (optional)
• Snipped fresh basil
• Grated Parmesan cheese

Details

Adapted from midwestliving.com

Preparation

Step 1

In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally.

Add beans, broth, pasta and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; serve topped with basil and Parmesan cheese.
variation

If you don't like eggplant, increase the other vegetables or substitute and equal volume of chopped or sliced mushrooms.