This hearty recipe is perfect as the weather cools and you're starting to crave cozier foods. Use fresh veggies from your garden if you can, but store-bought produce works fine too.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
cook:
14 mins to 20 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally.

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  • Add beans, broth, pasta and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; serve topped with basil and Parmesan cheese.

Tips

If you don't like eggplant, increase the other vegetables or substitute an equal volume of chopped or sliced mushrooms.

Nutrition Facts

357 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 5g; monounsaturated fat 2g; cholesterol 4mg; sodium 628mg; potassium 568mg; carbohydrates 52g; fiber 14g; sugar 7g; protein 16g; trans fatty acidg; vitamin a 674IU; vitamin c 20mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 45mcg; vitamin b12mcg; calcium 173mg; iron 3mg.

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