Eggplant Cacciatore

• 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

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.

olive oil, onion, red bell pepper, green bell pepper, italian seasoning, dried basil, garlic, marinara sauce, cooking spray, hot cooked linguine, parmesan cheese

Taken from www.myrecipes.com/recipe/eggplant-cacciatore (may not work)