Meals Matter

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Contributed By: adampatrick
Internet

"'This is one very attractive and tasty dish,' Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. 'It's been a favorite for years, especially with my daughter who is a vegetarian.'"

Ingredients

2 cups Diced peeled eggplant

2 cups Sliced zucchini

1/2 teaspoon Salt

1 1/3 cups Uncooked spiral pasta

1 cup Sliced onion

1 tablespoon Olive oil

1 (14.5 ounce) can Diced tomatoes, undrained

2 tablespoons Tomato paste

1 teaspoon Dried oregano

1/2 teaspoon Garlic powder

1/2 teaspoon Dried basil

1 Dash Dash pepper

1 cup Shredded part-skim mozzarella cheese

Preparation

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.

Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

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