Yield
4 servings (serving size: 1 cup pasta, 1 1/2 cups sauce, and 2 tablespoons cheese)
BECKY LUIGART-STAYNER

How to Make It

Step 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.

Step 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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