Penne Provencal - cooking recipe

Ingredients

8 ounces uncooked penne pasta
3 cups diced peeled eggplants
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can small white beans, drained and rinsed
3 cloves garlic, minced
2 teaspoons sugar
1/4 teaspoon fresh coarse ground black pepper
2 tablespoons chopped fresh Italian parsley

Preparation

Cook pasta in boiling water to desired doneness.
Drain and set aside.
Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
Bring to a boil over medium-high heat.
Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
Add pasta to eggplant mixture; stir gently to mix.
Sprinkle each serving with parsley.