Eggplant Cacciatore

Name: Eggplant Cacciatore
Ingredients: 2 teaspoons olive oil; 1 cup chopped onion; 1 cup chopped red bell pepper; 1 cup chopped green bell pepper; 2 teaspoons dried Italian seasoning; 1/4 teaspoon dried basil; 3 garlic cloves, minced; 1 (12-ounce) jar marinara sauce; Cooking spray; 4 cups (1-inch) cubed peeled eggplant (about 1 pound); 4 cups hot cooked linguine (about 8 ounces uncooked pasta); 1/2 cup grated Parmesan cheese

12 ingredients

2 steps

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 teaspoons dried Italian seasoning
1/4 teaspoon dried basil
3 garlic cloves, minced
1 (12-ounce) jar marinara sauce
Cooking spray
4 cups (1-inch) cubed peeled eggplant (about 1 pound)
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/2 cup grated Parmesan cheese

Directions

1

Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally.
2

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and saute 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.