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:

Quickview
448k Calories
16g Protein
11g Total Fat
72g Carbs
80% Health Score
Limit These
Calories
448k
22%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
72g
24%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
280mg
12%

Get Enough Of These
Protein
16g
33%

Manganese
2mg
103%

Selenium
38µg
55%

Fiber
9g
39%

Copper
0.74mg
37%

Magnesium
123mg
31%

Iron
5mg
29%

Potassium
1030mg
29%

Phosphorus
279mg
28%

Vitamin E
3mg
26%

Vitamin K
26µg
26%

Folate
90µg
23%

Vitamin B6
0.42mg
21%

Vitamin B1
0.28mg
18%

Vitamin C
14mg
18%

Zinc
2mg
17%

Vitamin B3
3mg
17%

Calcium
122mg
12%

Vitamin B2
0.17mg
10%

Vitamin B5
0.95mg
9%

Vitamin A
418IU
8%

covered percent of daily need
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