• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Garlic-Braised Eggplant And White Beans

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • Olive oil cooking spray
  • 12 oz Eggplant; unpeeled, cut into
  • -1/2-inch cubes
  • 6 Cloves garlic; peeled and
  • -thinly sliced
  • 2 tb Olive oil
  • 1/2 ts Fennel seeds
  • 1/4 ts Crushed red pepper flakes
  • 1 ts Italian herb seasoning or
  • -1/4 teaspoon each dry
  • -basil; dry marjoram, dry
  • -oregano, and dry thyme
  • 2 md Onions; thinly sliced
  • 14 1/2 oz Canned pear-shaped tomatoes
  • 15 oz Cannellini beans; drained
  • -and rinsed
  • 8 oz Dry medium-size pasta shells
  • ---or other medium pasta
  • 1/2 c Chopped Italian parsley
  • Salt and pepper
  • Grated Parmesan cheese;
  • -(optional)


Coat a shallow baking pan with cooking spray. Spread eggplant in pan;
sprinkle with garlic, then coat with cooking spray. Bake in a 425 oven
until golden brown (about 20 minutes).

Meanwhile, heat oil in a wide frying pan over medium heat. Add fennel
seeds, red pepper flakes, herb seasoning, and onions; cook, stirring often,
until onions are soft but not browned (6 to 8 minutes). Cut up tomatoes;
then add tomatoes and their liquid to onion mixture. Stir in baked
eggplant. Reduce heat, cover, and simmer for 15 minutes. Stir in beans,
cover, and continue to simmer until beans are heated through and flavors
are blended (about 3 more minutes). While eggplant mixture is simmering, in
a 5- to 6-quart pan, cook pasta in about 3 quarts boiling water until just
tender to bite (10 to 12 minutes); or cook according to package directions.
Drain pasta well and divide among 4 to 6 wide, shallow individual bowls.
Stir parsley into eggplant mixture; season to taste with salt and pepper.
Spoon equally over pasta. Offer cheese to add to taste, if desired. Makes 4
to 6 servings.

NOTES : I used crushed tomatoes instead of dicedthe result was a more
"sauce-like" sauce instead of a totally chunky sauce. As usual, I omitted
the parsley. This freezes beautifully. 14.8 g fiber, 469.8 cals, 6.3 g fat
(7 points)

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