Pasta with White Beans and Eggplant

New Day Recipes
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Ingredients:

  • 1 lb rigatoni
  • 2 tbs olive oil
  • 1 slice pancetta about ¼ inch thick chopped into ¼ inch dice
  • 1 medium onion minced
  • 2 cloves garlic smashed and minced
  • ¼ tsp or more red pepper flakes
  • 1 tsp fresh oregano minced (basil or whatever you like)
  • 1 small eggplant (or 2 baby eggplants) cut into ½ inch cubes
  • Several pinches of salt
  • 1 can (28oz) whole peeled tomatoes cut up into pieces
  • ½ tsp sugar
  • ½ C. Water
  • 1 can (18 oz) can white kidney beans drained
  • Salt and pepper to taste
  • 2 tbs fresh basil chopped
  • 1/3 C. Grated parmesan or Romano

 

 

Heat olive oil in large sauté pan over medium high heat.

Add pancetta and cook about 3 minutes.

Add onion and cook until translucent (about 5 minutes).

Add garlic, red pepper flakes and herbs of choice. When garlic gets fragrant, add eggplant with a few pinches of salt. Cook about 5 minutes.

Chop up whole tomatoes with scissors while still in can. Pour tomatoes with sugar into pan along with ½ cup of water. Bring to a fast simmer, reduce heat to low simmer and cook about 10 minutes.

Add beans, salt and pepper to taste and cook another 5-10 minutes. While beans heat into sauce, prepare pasta according to directions on box.

Serve with fresh chopped basil and a little grated cheese.

 

Enjoy!

 

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