Directions

1. Heat 2 tablespoons Olive Oil in 12-inch nonstick skillet over medium-high heat and cook eggplant, stirring frequently, until tender, about 5 minutes. Remove eggplant and set aside.
2. Heat remaining 2 tablespoons Olive Oil and brown beef in same skillet. Stir in Sauce and eggplant and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally, 30 minutes or until beef is tender
3. Toss hot pasta with sauce and 1/2 of the cheese. Top with remaining cheese and garnish, if desired, with chopped fresh parsley.