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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 15 minute(s)
2 Tbsp. Bertolli® Classico™ Olive Oil, divided
1 medium onion, chopped
1/2 tsp. dried sage leaves, crushed (optional)
1/2 tsp. salt
1/4 tsp. ground black pepper
1 medium eggplant, peeled and cut into 1/2-inch cubes (about 3 cups)
1/4 cup dry red wine or beef broth
1 jar Bertolli® Tomato & Basil Sauce
8 ounces penne pasta, cooked and drained

  • Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, sage, salt and pepper, stirring occasionally, 2 minutes or until onion is tender. Stir in remaining 1 tablespoon Olive Oil and eggplant and cook 3 minutes or until eggplant is almost tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until eggplant is very tender. Serve over hot penne and garnish, if desired, with grated Parmesan cheese.