| 1 box (16 ounces) | BARILLA Penne |
| 1 jar | BARILLA Sweet Peppers & Garlic Sauce |
| 2 tablespoons | extra virgin olive oil |
| 1 (approx. 1 pound) | eggplant, peeled and cut into 1-inch cubes |
| 2 cloves | garlic, minced |
| 1 cup | onions, sliced thin |
| 3 tablespoons | parsley, chopped (may substitute fresh basil) |
HEAT oil in large skillet over medium heat. Add eggplant, onion and garlic; cook 7 minutes or until vegetables are tender, stirring frequently.
STIR in Sweet Peppers & Garlic Sauce; continue cooking until thoroughly heated.
COOK Penne according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
ADD sauce mixture to hot Penne. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter; sprinkle with parsley.