Spaghetti with Sauteed Eggplant: An Italian Favorite

Serves 4 to 6

Ingredients:

1 jar Cucina Antica Tomato Basil Sauce
1 lb. Cucina Antica Imported Semolina Spaghetti
2 tbsp. Cucina Antica Imported Extra Virgin Olive Oil
6 baby eggplants
2 tsp. Pecorino Romano cheese
Fresh basil to garnish
Salt and pepper to taste

Preparation:

Slice eggplants into 1/4" vertical strips. In a medium saute pan, heat Cucina Antica Imported Extra Virgin Olive Oil. Season eggplants with salt and pepper and saute in oil until just slightly wilted. Set aside. Prepare spaghetti al dente. Meanwhile, heat Cucina Antica Tomato Basil Sauce. When pasta is finished, drain and coat with one cup of sauce to prevent noodles from sticking. Plate pasta and top with eggplant slices. Cover with remaining sauce and top with Pecorino Romano cheese. Garnish with basil and serve.