INGREDIENTS:


• 10 ounces penne pasta • 1 pound eggplant, cut into 1-inch cubes • ½ teaspoon kosher salt • ¼ teaspoon ground black pepper • 2 tablespoons fl our • 2 tablespoons BERTOLLI® Extra Virgin Olive Oil • 1 teaspoon red pepper fl akes (optional) • 2 large shallots, chopped • 1 jar (23 ounces) BERTOLLI® RUSTIC CUT™ Roasted Garlic Sauce


• ½ cup shredded Pecorino Romano cheese • ½ cup torn fresh basil


DIRECTIONS:


Cook pasta 2 min. less than directed on package. Working in 2 batches, place eggplant between double layers of paper towels on microwaveable plate. Microwave on HIGH 3 min.; cool. Place cooled eggplant in medium bowl, pat dry and toss with salt, pepper, and fl our. Heat oil and pepper fl akes in large non-stick skillet on medium-high heat. Add eggplant to pan in single layer. Cook 2 3 m n. w 2-3 min heated


k 2-3 min. without st stirring, u, until gl golden b n.. or until sha shallots soften, stirring occasi na d t through. R


h. Remove f m h e from heat; t; toss w h c n brown on o e s n on one siide; t; turn e s with cheese a d b s


sionally. Stir in sau e and basiil.


n eggplant. A d sha auce and pasta; co


. Add shallots; co; cook cook 2-3 min


n.. or until


SAVE $


UP TO


2


SAVE $1.00 ON ANY TWO BERTOLLI® OR L


DOWNLOAD THE GIANT APP


15


15-24OZ


OZ. PASTA S


A SAUCES


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24 MARCH 2018


©2018 Mizkan America, Inc.


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