Pasta with Eggplant Sauce

• 1 package rigatoni or fusilli pasta
• salt
• 2 c. tomato sauce
• 1/4 reserved Eggplant Parmesan

1. In large saucepot, cook pasta in boiling salted water as label directs.
2. Meanwhile, in 2-quart saucepan, heat Tomato Sauce and cut-up Eggplant Parmesan over medium heat 15 minutes or until hot, stirring occasionally.
3. Drain pasta, reserving 1/4 cup pasta cooking water.
4. Return pasta to saucepot; add eggplant mixture and reserved pasta-cooking water and toss well.

rigatoni, salt, tomato sauce, parmesan

Taken from www.delish.com/recipefinder/pasta-eggplant-sauce-2629 (may not work)