Capellini with Tuscan Fisherman's Sauce

• 2 Tbsp. extra virgin olive oil
• 1 eggplant, cut into 1/2-inch pieces
• 1/2 lb. (225 g) each green and yellow zucchini, sliced
• 1/2 red pepper, cut into strips
• 2 small garlic cloves, minced
• 1 lb. (450 g) capellini, uncooked
• 1 jar (650 mL) Classico di Lucca Tuscan-Style Olive & Garlic Pasta Sauce
• 1/4 cup currants
• 1 Tbsp. fresh lemon juice
• 1 lb. (450 g) bay scallops

1. Heat oil in Dutch oven or large deep skillet on medium-high heat.
2. Add vegetables; cook 7 to 10 min.
3. or until softened, stirring occasionally and adding garlic for the last minute.
4. Cook pasta as directed on package, omitting salt.
5. Meanwhile, add pasta sauce, currants and lemon juice to vegetable mixture; stir.
6. Simmer on medium-low heat 10 min.
7. or until heated through, stirring occasionally.
8. Add scallops; cook 2 to 3 min.
9. or just until opaque.
10. Drain pasta.
11. Serve topped with pasta sauce mixture.

extra virgin olive oil, eggplant, zucchini, red pepper, garlic, capellini, pasta sauce, currants, lemon juice, bay scallops

Taken from www.kraftrecipes.com/recipes/capellini-tuscan-fishermans-sauce-187868.aspx (may not work)