One-Pan Harvest Pasta

makes 6-8 servings

2 tablespoons vegetable oil

1 small eggplant, cut into 1-inch pieces (about 4 cups)

1 medium zucchini, cut into 1-inch pieces (about 2 cups)

2 tomatoes, coarsely chopped (about 1 cup)

1/3 cup chopped red or yellow onion (the red onion provides a slightly sharper flavor)

2 cloves garlic, minced

1 19-ounce can cannellini beans, rinsed and drained

1 3/4 cups reduced-sodium vegetable broth

1/2 cup elbow macaroni (uncooked)

1/2 teaspoon crushed red pepper flakes

coarse sea salt and coarse ground black pepper

torn fresh basil (for garnish)

freshly-grated Parmesan (for garnish)

1. In a large skillet, heat the oil over medium-high heat. Add in the eggplant, zucchini, tomatoes, onion, and garlic and saute until tender, about 7-9 minutes. Stir occasionally to prevent the vegetables from sticking to the bottom of the pan.

2. Stir in the cannellini beans, vegetable broth, elbow macaroni, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Place the cover on the skillet and let cook, stirring occasionally, for 7-10 minutes, or until the pasta is al dente.

3. Remove from the heat and season to taste with salt and pepper. Garnish with fresh basil and Parmesan before serving.