Eggplant Cacciatore

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2 teaspoons olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 cup chopped green bell pepper

2 teaspoons dried Italian seasoning

1/4 teaspoon dried basil

3 garlic cloves, minced

3 cups Garden Brown Sauce

1 (12-ounce) jar marinara sauce

Cooking spray

4 cups (1-inch) cubed peeled eggplant (about 1 pound)

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

1/2 cup grated Parmesan cheese

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