large eggplant (about 1-1/2 pounds), peeled and cut into 1-inch cubes (about 6 cups)
2/3
cup water, divided
1
medium onion, chopped
2
cloves garlic, finely chopped
3/4
teaspoon salt
1/4
teaspoon ground black pepper
1
jar (1 pound 10 ounces) RAGÚ® Light Pasta Sauce
8
ounces uncooked shrimp, peeled and deveined
1
box (16 ounces) fusilli pasta or spaghetti, cooked and drained
1
cup crumbled feta cheese (optional)
1. In 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat. Cook eggplant with 1/3 cup water, covered, stirring occasionally, 15 minutes or until eggplant is tender. Remove eggplant and set aside.
2. In same skillet, heat remaining 1 tablespoon olive oil over medium heat and cook onion, garlic, salt and pepper 2 minutes or until onion is tender. Stir in Ragú Light Pasta Sauce, remaining 1/3 cup water and eggplant. Reduce heat to low and simmer, covered, stirring occasionally, 6 minutes. Stir in shrimp and simmer, stirring occasionally, 4 minutes or until shrimp turn pink. Serve over hot pasta and garnish with crumbled feta cheese, if desired.
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