Pasta with White Beans and Eggplant

New Day Recipes
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 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.




Around the Buckeye State

More Ohio News