2 tsp. olive oil
1 C. chopped onion
1 C. chopped red bell pepper
1 C. chopped green bell pepper
2 tsp. dried Italian seasoning
1/4 tsp. dried basil
3 garlic cloves, minced
3 C. Garden Brown Sauce
1 (12-oz.) jar marinara sauce
Cooking spray
4 C. (1-inch) cubed peeled eggplant (about 1 lb.)
4 C. hot cooked linguine (about 8 oz. uncooked pasta)
1/2 C. grated Parmesan cheese

Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saut� 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and saut� 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.

Yield: 4 servings
Serving size: 1 C. pasta, 1 1/2 C. sauce, and 2 T. cheese

Calories: 480
Fat: 15.3g
Fiber: 9.6g