Serves: 6
Total Calories: 209

8 ounces (2 cups) uncooked penne, (tube-shaped pasta)
3 cups diced peeled eggplant
2 (14 1/2-ounce) cans diced tomatoes, undrained
1 (15-ounce) can navy beans, drained, rinsed
3 garlic cloves, minced
2 teaspoons sugar
2 tablespoons chopped fresh Italian parsley

1. Cook penne to desired doneness as directed on package. Drain cover to keep warm.

2. Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic and sugar mix well. Bring to a boil over medium-high heat. Reduce heat to low simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.

3. Add penne to eggplant mixture toss gently to mix. Sprinkle with parsley.

Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 270 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 370 mg 15% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 7 g 28% * Sugars: 9 g * Protein: 12 g * Vitamin A: 20% * Vitamin C: 25% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 Vegetable or 3 Carbohydrate, 1 Vegetable

Nutritional Facts:

Serves: 6
Total Calories: 209
Calories from Fat: 83

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