Penne With Eggplant Sauce

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil, divided
• 1 medium onion, chopped
• 1/2 tsp. dried sage leaves, crushed (optional)
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 medium eggplant, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1/4 cup dry red wine or beef broth
• 1 jar Bertolli® Tomato & Basil Sauce
• 8 ounces penne pasta, cooked and drained

Directions

1. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, sage, salt and pepper, stirring occasionally, 2 minutes or until onion is tender. Stir in remaining 1 tablespoon Olive Oil and eggplant and cook 3 minutes or until eggplant is almost tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until eggplant is very tender. Serve over hot penne and garnish, if desired, with grated Parmesan cheese.