Sicilian-Style Pasta

• 4-1/2 cups farfalle (bow-tie pasta), uncooked
• 1 Tbsp. extra virgin olive oil
• 1 eggplant (1 lb./450 g), cut into 1-inch chunks
• 1 large onion, sliced
• 1 red pepper, cut into thin strips
• 1 jar (650 mL) Classico di Toscana Roasted Portobello Mushroom Pasta Sauce
• 1/2 cup sliced green olives

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add eggplant, onions and peppers; cook 5 min.
4. or until softened, stirring occasionally.
5. Stir in pasta sauce and olives; simmer on medium-low heat 3 to 5 min.
6. or until heated through, stirring frequently.
7. Drain pasta.
8. Serve topped with pasta sauce mixture.

farfalle, extra virgin olive oil, eggplant, onion, red pepper, pasta sauce, green olives

Taken from www.kraftrecipes.com/recipes/sicilian-style-pasta-189978.aspx (may not work)