Sauteed Eggplant, Potatoes and Peppers

• 3 Tbsp. extra virgin olive oil
• 2 eggplant (2 lb./900 g), cut into 1-inch chunks
• 2 lb. (900 g) baking potatoes (about 6), peeled, cut into 1-inch chunks
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
• 2 Tbsp. chopped fresh parsley

1. Heat oil in large skillet on medium-high heat.
2. Add eggplant, potatoes and peppers; cook 10 to 12 min.
3. or just until potatoes are tender, stirring frequently and adding garlic for the last minute.
4. Add pasta sauce; mix well.
5. Cover; simmer on medium-low heat 15 min.
6. or until heated through, stirring occasionally.
7. Stir in parsley.

extra virgin olive oil, eggplant, green pepper, garlic, red pepper, parsley

Taken from www.kraftrecipes.com/recipes/sauteed-eggplant-potatoes-peppers-189503.aspx (may not work)