Eggplant & Rotini

Ingredients:

2 Turri's Eggplant Cutlets, cut into 1/2 inch chunks
1 tbsp. oil
2 Turri's Eggplant Cutlets, cut into 1/2 inch chunks
1 tbsp. oil 1/2 cup kalamata olives, drain & pitted, rinsed
1/2 tsp red peppers flakes
1/3 cup fresh basil, chopped
1/3 cup fresh italian parsley, chopped
1 large onion, diced
6 stalks celery, diced
6 cloves garlic, minced
1 tsp. salt
2 tbsp. red wine vinegar
32 oz. tomatoes, chopped
1 pound Turri's Tri Color Rotini
1 cup feta cheese, crumbled

                       

Preparation:

1. Add oil to large frying pan
2. Add celery and cook over medium heat 7 minutes.
3. Turn heat to low and add onion, garlic, and salt. Saute 5-7 minutes, until soft.
4. Add vinegar, and turn the heat to high; then stir in basil, parsley, olives, red pepper flakes, eggplant and tomatoes.
5. Stir, bring the sauce to a boil then reduce heat and simmer 15 minutes.
6. Cook Turri's Rotini according to preparation instructions and drain.
7. Toss pasta with complete sauce, add feta, toss again and serve