 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is a meatless main dish that is from Light and Tasty mag. It's a very yummy Italian dinner and healthy too! Ingredients:
2 cups diced peeled eggplants |
2 cups sliced zucchini |
1/2 teaspoon salt |
1 1/3 cups uncooked spiral shaped pasta |
1 cup chopped onion |
1 tablespoon olive oil |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 -3 tablespoons tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil |
1/4 teaspoon sugar |
1 dash black pepper |
1 cup shredded part-skim mozzarella cheese |
Directions:
1. In a colander with a plate underneath, mix chopped eggplant and zucchini with salt and allow to sit for 30 minutes; then rinse and drain well.
2. Cook pasta according to directions and drain; meanwhile saute eggplant, zucchini, and onion in oil until tender.
3. Add the tomatoes, tomato paste, oregano, garlic powder, basil, sugar, salt and pepper and bring to a boil; reduce heat and simmer for 3 minutes, stirring occasionally.
4. Put cooked pasta in an 8x8 baking dish; top with veggie mixture and sprinkle with mozzarella cheese.
5. Broil in oven until cheese is melted and lightly browned, about 2-4 minutes.
|
|