28 Ounce(s) can whole plum (Italian-style) tomatoes, drained
2 Tablespoon(s) olive oil
4 Each(s) medium cloves garlic, thinly sliced
1/8 Teaspoon(s) red pepper flakes
3/4 Pound(s) eggplant, cut into 1-inch cubes (4 cups)
1 Each(s) 15-19 oz. can cannellini (white kidney) beans, rinsed
1/2 Cup(s) chopped fresh basil
1/4 Teaspoon(s) salt
1/4 Teaspoon(s) freshly ground pepper
12 Ounce(s) dried penne pasta
1/3 Cup(s) pine nuts, toasted
Bring large pot of lightly salted water to a boil. Meanwhile, mash tomatoes with a potato masher.
In large saucepan, heat 1 T. oil over low heat. Add garlic and pepper flakes and cook, stirring,until garlic is softened but not browned. Add mashed tomatoes, increase heat to high and bring to a simmer. Reduce heat to low, cover and simmer while you brown the eggplant.
In large nonstick skillet, heat remaining 1 T. oil over medium-high heat. Add eggplant and cook, stirring occasionally, until tender and browned, 4-6 minutes. Stir in tomato mixture and reduce heat to low. Cover loosely with foil and simmer until eggplant is very tender, about 8 min. Add beans and simmer until heated through, about 5 min. Stir in basil, salt and pepper.
Shortly before the sauce is ready, add penne to boiling water. Cook according to directions. Drain well and reserve 1/2 cup of cooking water. Place penne in large warm serving bown. Add eggplant mixture and enough reserved cooking water to moisten and toss to coat. Serve immediately, sprinkled with pine nuts. Top with fresh grated parmesan or crumbled feta if desired.