Tagliatelle with Eggplant, Pine Nuts and Raisins

• 3 Tbsp. extra virgin olive oil
• 1 eggplant (1 lb./450g), chopped
• 1/4 cup raisins
• 1 Tbsp. anchovy paste
• 330 g tagliatelle pasta, uncooked
• 1 jar (650 mL) Classico di Siena Fire Roasted Tomato & Garlic Pasta Sauce
• 1/4 cup chopped fresh basil
• 1/4 tsp. ground black pepper
• 1/4 cup pine nuts, toasted

1. Heat oil in large deep skillet on medium heat.
2. Add eggplant; cook 8 to 10 min.
3. or until golden brown, stirring occasionally and adding raisins and anchovy paste to skillet for the last minute.
4. Meanwhile, cook pasta as directed on package, omitting salt.
5. Add pasta sauce to eggplant mixture in skillet; cook 10 min.
6. or until eggplant is tender, stirring frequently.
7. Drain pasta, reserving 1/2 cup cooking water.
8. Add pasta, reserved cooking water, basil and pepper to eggplant mixture; mix lightly.
9. Sprinkle with nuts.

extra virgin olive oil, eggplant, raisins, anchovy paste, tagliatelle pasta, pasta sauce, fresh basil, ground black pepper, pine nuts

Taken from www.kraftrecipes.com/recipes/tagliatelle-eggplant-pine-nuts-raisins-189054.aspx (may not work)