Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          eggplant -- cubed and peeled
     1/2  cup           chicken broth
   2      tablespoons   fresh basil -- chopped
                        or
   2      teaspoons     dried basil
   2      tablespoons   capers
   1      stalk         celery -- chopped
   1      medium        red onion -- chopped
   2      cloves        garlic -- finely chopped
  28      ounces        tomatoes, canned -- undrained
   1      can           great northern beans -- drained
   2 1/3  cups          rotini -- uncooked

Preparation:

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