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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup chopped red bell pepper |
1 cup chopped green bell pepper |
2 teaspoons dried italian seasoning |
1/4 teaspoon dried basil |
3 garlic cloves, minced |
3 cups garden brown sauce |
1 (12-ounce) jar marinara sauce |
cooking spray |
4 cups (1-inch) cubed peeled eggplant (about 1 pound) |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and sauté 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.
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