Yield
4 servings (serving size: 1 1/2 cups)

Roast eggplant cubes and then combine with tomatoes, olives,  garlic and herbs for a chunky and savory sauce to toss with pasta. 

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.

Step 3

Toss the sauce with the pasta, and sprinkle with cheese.

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