How to make it

  • 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.

Reviews & Comments 3

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  • mystic_river1 9 years ago
    Talented or hungry, Michael?
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    " It was excellent "
    trigger ate it and said...
    Thank you for bringing this to the Round Table Joymarie, your Penne With Eggplant White Beans And Tomato Sauce Recipe is a great example of Italian American culinary dinning.The details like toasting the pin nuts and reserving some of the pasta water to moisten the pasta shows how talented you are.
    High Five
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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks wonderful. I like eggplants.
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