 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
From the July 2007 issue of Cooking Light. Ingredients:
1 lb rigatoni pasta (uncooked) |
1/4 cup olive oil, divided |
5 1/2 cups eggplants, diced and peeled (about 1 large) |
1 large zucchini |
2 cups sweet onions, thinly sliced (about 1 large onion) |
3/4 cup scallion, thinly sliced |
1/4 cup fresh basil, chopped |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (28 ounce) can crushed tomatoes, undrained |
8 ounces part-skim mozzarella cheese, shredded |
1/2 cup parmesan cheese, fresh and grated |
Directions:
1. Preheat oven to 350.
2. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.
4. Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.
5. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.
6. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9 baking dish coated with cooking spray.
7. Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.
|
|