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1. In a large skillet, cook eggplant, onion, and garlic in hot oil over medium heat about 10 minutes or until eggplant and onion are tender, stirring occasionally.
2. Stir in tomatoes, wine, oregano, salt, rosemary, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
3. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese.