This hearty weeknight dinner recipe is perfect for fall, when you’re starting to crave cozier foods.
Makes: 4 servings
Yield: 7 cups
Prep 20 mins
Cook 14 mins to 20 mins
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
Ground black pepper (optional)
Snipped fresh basil
Grated Parmesan cheese
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.
2. 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 an equal volume of chopped or sliced mushrooms.
recipe from: midwestliving.com