Practice Perfect - Sept/Oct 2017

PRST STD US POSTAGE PAID BOISE, ID PERMIT 411

2-344 North Rivermede Road Concord, Ontario L4K 3N2 support@practiceperfectemr.com

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INGREDIENTS

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2 tablespoons vegetable oil 1 small eggplant, cut into 1-inch pieces (4 cups) 1 medium zucchini, coarsely chopped (2 cups) 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup)

1/3 cup chopped red onion

1 3/4 cups reduced- sodium chicken broth 1 cup dried whole grain elbow macaroni 1/2 teaspoon crushed red pepper

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Kosher salt

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2 cloves garlic, minced 1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained

Ground black pepper (optional) Snipped fresh basil

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Grated Parmesan cheese

DIRECTIONS

1. In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7–10 minutes or until vegetables are almost tender, stirring occasionally. 2. Add beans, broth, pasta and crushed red pepper. Bring to a boil, then reduce heat. Cover and simmer 7–10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve. Recipe courtesy of midwestliving.com.

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