Pasta Caponata With Pork

• 4 tsp. Bertolli(R) ClassicoTM Olive Oil, divided
• 1 onions large, cut into 1-inch pieces
• 1 eggplant medium, cut into 1-inch pieces
• 2 stalks celery sliced
• 1 1/2 pounds pork tenderloin cut into bite-size pieces
• 2 tablespoons golden raisins chopped, optional
• 2 tablespoons balsamic vinegar
• 12 ounces whole wheat linguine cooked and drained
• 1 jar Bertolli(R) Vineyard Premium Collections Portobello Mushroom with Merlot Sauce

1. Heat 1 teaspoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until done. Remove pork and set aside. Repeat with additional 1 teaspoon Olive Oil and remaining pork.
2. Heat remaining 2 teaspoons Olive Oil in same skillet and cook eggplant, onion and celery, stirring occasionally, 15 minutes until browned and eggplant is very soft. Stir in raisins and vinegar and cook, stirring frequently, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 3 minutes. Stir in pork and heat through. Serve over hot linguine.

olive oil, onions, eggplant medium, stalks celery, pork tenderloin, golden raisins, balsamic vinegar, whole wheat linguine, mushroom

Taken from www.yummly.com/recipe/Pasta-caponata-with-pork-298940 (may not work)