Prep Time: 10 minutes
Cooking Time: 20 minutes
Penne is a type of pasta with cylinder-shaped pieces. Derivative of the Latin penna, it’s a cognate of the English word pen. Fortunately penne is delicious and one should never substitute their Bic ballpoints for this yummy Italian pasta. Provençal, or Provence as we say, is a geographical region and historical province of southeastern France. This easy vegetarian dish combines pasta with eggplant, tomatoes, navy beans, and garlic with magnificent results.
8 oz. uncooked penne
3 cups eggplant, peeled and diced (video how to)
2 cans (14.5 oz.) Italian diced tomatoes, undrained
1 can (15 oz.) Cannellini beans, drained and rinsed
3 cloves garlic, minced (how to)
2 tsp. sugar
black pepper to taste
2 Tbs. fresh parsley, chopped
1. Cook penne to desired doneness as directed on packaging. Drain; cover to keep warm.
2. In a Dutch oven, or large saucepan, combine eggplant, tomatoes, beans, garlic, and sugar; mix well. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 to 15 minutes or until eggplant is tender. If desired, add ground black pepper to taste.
3. Add penne to eggplant mixture; toss gently to mix. Sprinkle with parsley and serve.
So easy to prepare and equally delicious this recipe is one of my personal favorites.