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Pasta with White Beans and Eggplant


Course : Pasta
Serves: 6
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Ingredients:


4 cups eggplant cubed and peeled

1/2 cup chicken broth

2 tablespoons basil chopped or 2 teaspoons dried basil

2 tablespoons capers

1 stalk celery chopped

1 medium red onion chopped

2 cloves garlic finely chopped

28 ounces tomatoes canned, undrained

1 can great northern beans drained

2 1/3 cups rotini uncooked
 

Preparation / Directions:


Heat all ingredients except pasta to boiling in Dutch oven, breaking up tomatoes; reduce heat to medium. cover and cook about 30 minutes, stirring occasionally. Meanwhile, cook and drain pasta as directed on package. Stir pasta into eggplant mixture; heat just to boiling.

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