Harvest Pasta



2 tablespoons vegetable oil
1 small eggplant, cut into 1-inch pieces (4 cups)
1 medium zucchini, coarsely chopped (2 cups)
2 tomatoes or 4 roma tomatoes, coarsely chopped (1 cup)
1/3 cup chopped red onion
2 cloves garlic, minced
1 19 - ounce can cannellini beans (white kidney beans), rinsed and drained
1 3/4 cups reduced-sodium chicken broth
1 cup dried whole grain elbow macaroni
1/2 teaspoon crushed red pepper
Kosher salt and coarse ground black pepper (optional)
Snipped fresh basil
Grated Parmesan cheese

1. 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.
2. 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.