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.

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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; 10 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 2 g monounsaturated fat; 4 mg cholesterol; 628 mg sodium. 568 mg potassium; 52 g carbohydrates; 14 g fiber; 7 g sugar; 16 g protein; 0 g trans fatty acid; 674 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 173 mg calcium; 3 mg iron;

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