Pasta White Beans, Eggplant

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4 cups cubed peeled eggplant (about
1 pound)
2 cups great northern beans or
1 (15-ounce) can great northern,
cannellini or navy beans, drained
3/4 cup chopped celery (about
1 large stalk)
3/4 cup chopped red onion (about
1 medium)
1/2 cup white wine or apple juice
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
2 tablespoons capers
2 cloves garlic, finely chopped
1 (28-ounce) can whole tomatoes,
undrained
6 ounces uncooked rotini or other
spiral pasta (about
2-1/3 cups)

With only 25 milligrams of cholesterol, this dish is already very low in cholesterol. To eliminate the cholesterol entirely, use no-cholesterol noodles for the pasta. The sauce may be made a day ahead and reheated with the cooked pasta.


Heat all ingredients except rotini to boiling in Dutch oven, breaking up tomatoes; reduce heat to medium. Cover and cook about 30 minutes, stirring occasionally. Meanwhile, cook rotini as directed on package--except omit salt; drain. Stir rotini into eggplant mixture; heat just to boiling. 6 servings