Penne with Eggplant, White Beans and Tomato Sauce | Food Stuff

Name: Penne with Eggplant, White Beans and Tomato Sauce | Food Stuff
Ingredients: 28-oz. can whole plum (Italian-style) tomatoes, drained; 15 to 19-oz. can cannellini (white kidney) beans, rinsed and drained, or 1 ½ to 1 ¾ cups cooked cannellini beans; ¾ lb. eggplant, cut into 1-inch cubes (4 cups); ½ cup chopped fresh basil; 4 medium cloves garlic, thinly sliced; 2 Tbs. olive oil; 12 oz. dried penne pasta; ¼ tsp. freshly ground pepper; 1/3 cup pine nuts (1 ¾ oz.), toasted; ⅛ tsp. red pepper flakes; ¼ tsp. salt

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Ingredients

28-oz. can whole plum (Italian-style) tomatoes, drained
15 to 19-oz. can cannellini (white kidney) beans, rinsed and drained, or 1 ½ to 1 ¾ cups cooked cannellini beans
¾ lb. eggplant, cut into 1-inch cubes (4 cups)
½ cup chopped fresh basil
4 medium cloves garlic, thinly sliced
2 Tbs. olive oil
12 oz. dried penne pasta
¼ tsp. freshly ground pepper
1/3 cup pine nuts (1 ¾ oz.), toasted
⅛ tsp. red pepper flakes
¼ tsp. salt