| | Olive oil cooking spray |
| 12 | oz | Eggplant; unpeeled, cut into 1/2-inch cubes |
| 6 | | Cloves garlic; peeled and thinly sliced |
| 2 | tb | Olive oil |
| 1/2 | ts | Fennel seeds |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | ts | Italian herb seasoning or 1/4 teaspoon each dry basil; dry marjoram, dry oregano, and dry thyme |
| 2 | md | Onions; thinly sliced |
| 14 1/2 | oz | Canned pear-shaped tomatoes |
| 15 | oz | Cannellini beans; drained and rinsed |
| 8 | oz | Dry medium-size pasta shells |
| DIVIDER | | ---or other medium pasta |
| 1/2 | c | Chopped Italian parsley |
| | Salt and pepper |
| | Grated Parmesan cheese; (optional) |
