Fusilli With Sauteed Eggplant And Feta Cheese(Quick And Looks Impressive!!!)

• 1 lb. fusilli
• 1/2 lb. Feta cheese
• 1 medium eggplant
• 1/4 c. extra virgin olive oil
• 3 c. chunky spaghetti sauce

1. In a large pot of boiling salted water cook the fusilli until tender, but still firm.
2. While the fusilli is cooking, cut up the Feta cheese into 1/2 inch dice and put aside.
3. It's not necessary to be exact and don't worry if the Feta crumbles!
4. Cut the eggplant into 3/4 inch dice.
5. Heat the oil in a large, heavy frying pan.
6. Add the eggplant cubes and cook, stirring frequently, until the eggplant softens and begins to brown, about 5 minutes. Stir in the spaghetti sauce and Feta cheese and heat through. Drain the pasta.
7. Toss gently with the sauce and serve.
8. Makes 4 servings.

fusilli, feta cheese, eggplant, extra virgin olive oil, chunky spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053750 (may not work)