Directions

1. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook eggplant, stirring occasionally, 10 minutes or until eggplant is tender. Remove eggplant and set aside.
2. Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook onion, garlic, salt and pepper 2 minutes or until onion is tender. Stir in Sauce and eggplant. Simmer, stirring occasionally, 5 minutes. Stir in shrimp and simmer, stirring occasionally, 4 minutes or until shrimp turn pink. Serve over hot pasta and sprinkle with crumbled feta cheese. Garnish, if desired, with chopped parsley.