Earthy eggplant teams up with jarred marinara sauce and bell peppers for a simple pasta sauce. Make it a meal: To round out the meal, just add a green salad and some good crusty bread.

Makes 6 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1 onion, coarsely chopped
2 cloves garlic, minced
1 eggplant (1-1 1/4 pounds), diced
Salt & freshly ground pepper to taste
2 cups prepared marinara sauce
1 yellow or red bell pepper, diced
3 tablespoons chopped fresh basil
12 ounces whole-wheat pasta, preferably penne
1/2 cup crumbled feta cheese or 1/4 cup freshly grated Parmesan cheese

1. Put a large pot of salted water on to boil.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover and cook for 5 minutes more.
3. Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with feta (or Parmesan) and serve.

NUTRITION INFORMATION: Per serving: 329 calories; 8 g fat (3 g sat, 2 g mono); 11 mg cholesterol; 57 g carbohydrate; 10 g protein; 10 g fiber; 524 mg sodium; 219 mg potassium.
Nutrition bonus: Vitamin C (40% daily value).
3 Carbohydrate Servings
Exchanges: 3 starch, 2 1/2 vegetable, 1/2 fat, 1/2 medium-fat meat

Deelish is right!! This was wonderful and so simple to make. My first time to cook with eggplant and we loved it. It's a great summertime recipe when you've got fresh basil growing in the garden. Will add to our list of favorites!

Sharon , Little Rock, AR

One word: Deelish! This dish is perfect for an eggplant lover or someone who likes the classic combo of pasta and fresh tomato sauce. (Both of which I qualify) The smell and taste of the eggplant from cooking it in the sauce is amazing plus it's easy to make! Will make this again.

I made this for my whole family, everyone really liked it. I would definitely make it for them again.

Anonymous, Yonkers, NY

I used the little frozen basil cubes and it tasted great (though probably not as good as fresh basil would have. Very easy!

Anonymous, Chicago, IL

I love eggplant. This is a great recipe. Sliced zucchini could also be added to this recipe.

Lesley, Hamilton, ON