Baked Penne With Eggplant, Tomatoes, Olives and Cheese

• 7 tablespoons olive oil, divided
• 1 tablespoon minced garlic
• 1 medium eggplant, cut into cubes
• 4 tablespoons fresh oregano, chopped
• 1 (4 1/4 ounce) canchopped black olives
• 1 (24 ounce) jarolive oil and garlic pasta sauce
• salt, to taste
• pepper, to taste
• 1 (16 ounce) box penne pasta
• 2 cups sargento artisan blends shredded mozzarella & provolone cheese, divided

1. Preheat oven to 350F Brush a 13x9x2-inch baking dish with 1 tablespoons olive oil.
2. In a heavy skillet, combine remaining olive oil, garlic, eggplant and oregano.
3. Cook 15 minutes until eggplant softens.
4. Mix in olives and pasta sauce and simmer for 10 minutes on medium heat, stirring occasionally.
5. Season with salt and pepper.
6. Remove from heat.
7. Meanwhile, cook penne in boiling salted water for 11. minutes to al dente firm.
8. Drain.
9. Stir penne into vegetable mixture.
10. Fold in 1-1/2 cups cheese.
11. Transfer to the prepared baking dish; sprinkle with remaining cheese and cover with foil.
12. Bake 25 minutes.
13. Remove foil and bake about 15 minutes more until cheese begins to brown.

olive oil, garlic, eggplant, fresh oregano, black olives, jarolive oil, salt, pepper, penne pasta, provolone cheese

Taken from www.food.com/recipe/baked-penne-with-eggplant-tomatoes-olives-and-cheese-391745 (may not work)