Ingredients
1 medium sized eggplant
¼ cup olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jar Rosie's Roasted Garlic Sauce
1 pound cooked Penne
Instructions
1. Skin eggplant and chop into ¼" cubes.
2. Heat oil to medium high, and fry eggplant until golden.
3. Remove with slotted spoon; place on paper towels to drain.
4. Reduce heat and saute onions until caramelized.
5. Add one jar of Rosie's Roasted Garlic sauce and simmer about five minutes.
6. Add eggplant and cook uncovered for about 10 minutes or until sauce and eggplant are heated through.
7. Serve over pasta.