3 cups eggplant (about 12 ounces), peeled and cut in 1-inch cubes
cooking spray
1 tablespoon olive oil
1 garlic clove, minced
1 cup tomatoes, chopped
¼ cup basil, roughly chopped
¼ cup kalamata olives, sliced and pitted
1 jar Katchkie Farm Tomato Sauce
4 cups hot cooked penne pasta (about 8 ounces uncooked)
¼ cup (1 ounce) fresh Parmesan cheese, finely shredded
Preheat oven to 425° F.
To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° F for 15 minutes, stirring once. Heat oil in a large non-stick skillet over medium heat. Add garlic and basil and cook 1 minute or until aromatic, stirring occasionally. Add chopped tomatoes and cook for 1 minute more, add Katchkie Farm Tomato Sauce and bring to a simmer. Reduce heat to low; cook 2 minutes or until slightly thick. Add eggplant, basil, cook 2 minutes or until thoroughly heated.
Toss the sauce with the pasta, and sprinkle with cheese.