1 large eggplant (about 1-1/2 lbs.), peeled and cut into 1/2-inch cubes (about 6 cups)
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tsp. salt
1/4 tsp. ground black pepper
1 jar (26 oz.) Bertolli® Tomato & Basil Sauce
8 ounces uncooked medium shrimp, peeled and deveined
8 ounces fusilli pasta or spaghetti, cooked and drained
1/2 cup crumbled feta cheese (optional)
Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook eggplant, stirring occasionally, 10 minutes or until eggplant is tender. Remove eggplant and set aside.
Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook onion, garlic, salt and pepper 2 minutes or until onion is tender. Stir in Sauce and eggplant. Simmer, stirring occasionally, 5 minutes. Stir in shrimp and simmer, stirring occasionally, 4 minutes or until shrimp turn pink. Serve over hot pasta and sprinkle with crumbled feta cheese. Garnish, if desired, with chopped parsley.