Penne with Eggplant, White Beans and Tomato Sauce
Penne with Eggplant, White Beans and Tomato Sauce is a dairy free, lacto ovo vegetarian, and vegan main course. This recipe serves 6 and costs $1.35 per serving. One portion of this dish contains about 17g of protein, 12g of fat, and a total of 448 calories. 63 people have tried and liked this recipe. This recipe from Vegetarian Times requires olive oil, salt, eggplant, and red pepper flakes. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an amazing spoonacular score of 99%. Try Whole Wheat Penne with No-Cook Tomato Sauce & White Beans, Sausages with White Beans in Tomato Sauce, and Pastan and White Beans in Light Tomato Sauce for similar recipes.
Servings: 6
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
Equipment:
potato masher
sauce pan
bowl
pot
frying pan
aluminum foil
Cooking instruction summary:
Bring large pot of lightly salted water to a boil. Meanwhile, pass tomatoes through a food mill into medium bowl (or mash with a potato masher). In large saucepan, heat 1 tablespoon oil over low heat. Add garlic and pepper flakes and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add mashed tomatoes, increase heat to high and bring to a simmer. Reduce heat to low, cover and simmer while you brown eggplant.In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add eggplant and cook, stirring occasionally, until tender and browned, 4 to 6 minutes. Stir in tomato mixture and reduce heat to low. Cover loosely with foil and simmer until eggplant is very tender, about 8 minutes. Add beans and simmer until heated through, about 5 minutes. Stir in basil, salt and pepper.Shortly before sauce is ready, add penne to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 6 to 8 minutes. Drain well, reserving 1/2 cup cooking water. Place penne in large warm serving bowl. Add eggplant mixture and enough reserved cooking water to moisten and toss to coat. Serve immediately, sprinkled with pine nuts.
Step by step:
1. Bring large pot of lightly salted water to a boil. Meanwhile, pass tomatoes through a food mill into medium bowl (or mash with a potato masher). In large saucepan, heat 1 tablespoon oil over low heat.
2. Add garlic and pepper flakes and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes.
3. Add mashed tomatoes, increase heat to high and bring to a simmer. Reduce heat to low, cover and simmer while you brown eggplant.In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat.
4. Add eggplant and cook, stirring occasionally, until tender and browned, 4 to 6 minutes. Stir in tomato mixture and reduce heat to low. Cover loosely with foil and simmer until eggplant is very tender, about 8 minutes.
5. Add beans and simmer until heated through, about 5 minutes. Stir in basil, salt and pepper.Shortly before sauce is ready, add penne to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 6 to 8 minutes.
6. Drain well, reserving 1/2 cup cooking water.
7. Place penne in large warm serving bowl.
8. Add eggplant mixture and enough reserved cooking water to moisten and toss to coat.
9. Serve immediately, sprinkled with pine nuts.
Nutrition Information:
covered percent of daily need
