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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
total:
34 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; fat 10g; cholesterol 4mg; saturated fat 2g; carbohydrates 52g; mono fat 2g; poly fat 5g; insoluble fiber 14g; sugars 7g; protein 16g; vitamin a 673.5IU; vitamin c 20.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 45.5mcg; vitamin b12 0.2mcg; sodium 628mg; potassium 568mg; calcium 173mg; iron 3.2mg.
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