Penne Provencal

1. 1

   Cook pasta in boiling water to desired doneness.

2. 2

   Drain and set aside.

3. 3

   Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.

4. 4

   Bring to a boil over medium-high heat.

5. 5

   Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.

6. 6

   Add pasta to eggplant mixture; stir gently to mix.

7. 7

   Sprinkle each serving with parsley.

No additional tips available.