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.