Ingredients:
1 small eggplants, cubed ( 4 cups)
2 medium zucchini, cut into 1/2 inch slices ( 2 2/3 cups)
1 medium sweet red peppers, cut into 1 inch pieces ( 1 cup)
1 medium onions, thinly sliced
5 cloves garlic, sliced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14 ounce) cans reduced-sodium chicken broth
3 cups water
1 cup of dried cavatelli
1 (15 ounce) cans reduced-sodium navy beans, rinsed and drained
2 medium tomatoes, coarsely chopped
Directions:
In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
Meanwhile, in a dutch oven combine the broth and water.
Bring to boiling; add cavatelli.
Return to boiling.
Cook about 12 minutes or until tender.
Reduce heat.
Stir in the beans, tomatoes, and roasted vegetables.
Heat through.
Servings: 6
Time preparation: 20 min.
Time total: 60 min.