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Prep Time
10 Mins
Cook Time
10 Mins
Yield
3 servings

How to Make It

Step 1

HEAT large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.

Step 2

CHOP cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeño; season with salt and pepper.

Step 3

PREPARE pasta according to package directions. Add to skillet with cheese and toss gently to coat.

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