1 1/2 lbs. pork tenderloin, cut into bite-size pieces
1 medium eggplant, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 stalks celery, sliced
2 Tbsp. golden raisins, chopped (optional)
2 Tbsp. balsamic vinegar
1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
12 ounces whole wheat linguine, cooked and drained
Heat 1 teaspoon Olive Oil in large nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until done. Remove pork and set aside. Repeat with additional 1 teaspoon Olive Oil and remaining pork.
Heat remaining 2 teaspoons Olive Oil in same skillet and cook eggplant, onion and celery, stirring occasionally, 15 minutes until browned and eggplant is very soft. Stir in raisins and vinegar and cook, stirring frequently, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 3 minutes. Stir in pork and heat through. Serve over hot linguine.