4 cups cubed peeled eggplant (about 1 pound)
2 cups great northern beans OR 1 can great northern, (15-ounce) 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 can whole tomatoes, (28-ounce) undrained
6 ounces uncooked rotini or other spiral pasta (about 2-1/3 cups)
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.