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Vidalia Onion

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Vidalia Onion

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 40 minute(s)
4 Tbsp. Bertolli® Classico™ Olive Oil, divided
1 large eggplant (about 1 lb.), cut into 1/2-inch pieces
1/2- lb. boneless beef shoulder, cut into 1/4-inch pieces
1 jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
8 ounces rigatoni or penne pasta, cooked and drained
4 ounces feta cheese, crumbled (optional)

  • Heat 2 tablespoons Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, stirring frequently, until tender, about 5 minutes. Remove eggplant and set aside.
  • Heat remaining 2 tablespoons Olive Oil and brown beef in same skillet. Stir in Sauce and eggplant and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally, 30 minutes or until beef is tender
  • Toss hot pasta with sauce and 1/2 of the cheese. Top with remaining cheese and garnish, if desired, with chopped fresh parsley.