Yield
4-6 servings

How to Make It

In 10-inch nonstick skillet, cook eggplant, onion and garlic in oil until tender, but not brown. Add tomatoes with liquid, basil and salt; heat to boiling over medium heat. Reduce heat; simmer 20 minutes, stirring occasionally. Cook pasta according to package directions. Serve pasta with sauce.

You May Like

Ratings & Reviews