Ingredients

1 Pound Rigatoni, or any large pasta shape

1/4 Cup Extra Virgin Olive Oil

1 Large Eggplant, peeled and cut into 1/4" cubes

6 Garlic Cloves, finely chopped

2 Large Zucchini, halved and sliced into 1/4" slices, unpeeled

1 Medium Sweet Onion, thinly sliced

6 Green Onions, cut into 1/4" pieces

1 Jar Bertolli Tomato & Basil Sauce

1/4 Cup Fresh Basil Leaves, torn

1 Teaspoon Dried Italian Seasoning

Salt and Pepper, to taste

8 Ounces Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

Garnish: Whole Fresh Basil Leaves

Preparation

  1. Preheat the oven to 350 degrees.
  2. Cook the pasta until Al Dente. Drain and set aside.
  3. Line a large plate with paper towels. Heat half of the olive oil in 12" oven-safe skillet with high sides. Add the eggplant and cook over medium-high heat stirring occasionally until golden brown, about 5 minutes. Drain on the paper towel and set aside.
  4. Heat the remaining olive oil in the same skillet. Add the garlic and cook over medium heat about 30 seconds. Do not brown.
  5. Add the zucchini, onion, green onion and cook over high heat until slightly browned about 5 minutes.
  6. Add the BERTOLLI Marinara Sauce, basil leaves and italian seasoning. Add salt and pepper to taste. Simmer, slightly covered, over medium heat, about 15 minutes.
  7. Fold the cooked eggplant into the sauce. Stir in the cooked pasta and mozzarella cheese. Sprinkle the top with the grated cheese. Garnish with the basil leaves.
  8. Bake covered with foil for 20 minutes or until the cheese melts.