Fusilli with Sauteed Eggplant and Feta Cheese(Quick and Looks Impressive!!!)

In a large pot of boiling salted water cook the fusilli until tender, but still firm.

While the fusilli is cooking, cut up the Feta cheese into 1/2 inch dice and put aside.

It's not necessary to be exact and don't worry if the Feta crumbles!

Cut the eggplant into 3/4 inch dice.

Heat the oil in a large, heavy frying pan.

Add the eggplant cubes and cook, stirring frequently, until the eggplant softens and begins to brown, about 5 minutes. Stir in the spaghetti sauce and Feta cheese and heat through. Drain the pasta.

Toss gently with the sauce and serve.

Makes 4 servings.