16 oz San Giorgio® Rotini
2 Tbsps olive oil
1 each onion, finely chopped
1 each eggplant (about ½ lb), unpeeled, cut into ½-inch cubes
1/3 cup chicken stock
15 oz diced tomatoes
3 Tbsps fresh basil leaves
  salt and ground black pepper, to taste
  crumbled feta cheese

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  In large saucepan, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes.

3.  Add eggplant and sauté 2 to 3 minutes longer. Stir in stock and cook until eggplant is tender, about 5 minutes.

4.  Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.

4.  Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.