Ingredients

• 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 tablespoon chopped fresh basil
• 12 ounces pasta, preferably penne
• 1/2 cup crumbled feta cheese, or 1/4 cup freshly grated Parmesan cheese

---

Cooking Directions

Step 1

Put a large pot of salted water on to boil.

Step 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.

Step 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.