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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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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 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil |
dash pepper |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. 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.
3. 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. Yield: 3 servings.
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