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Penne With Eggplant, White Beans And Tomato Sauce


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1/2 cup chopped fresh basil

1/4 tsp. salt

1/4 tsp. freshly ground pepper

12 oz. dried penne pasta

1/3 cup pine nuts (1 3/4 oz.), toasted

15- to 19-oz. can cannellini (white kidney) beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked cannellini beans

28-oz. can whole plum (Italian-style) tomatoes, drained

2 Tbs. olive oil

4 medium cloves garlic, thinly sliced

1/8 tsp. red pepper flakes

3/4 lb. eggplant, cut into 1-inch cubes (4 cups)

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