Categories: Pasta, Squash, Vegetarian

Ingredients

• 2 cups diced, peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1 1/3 cups uncooked spiral pasta
• 1/2 cup sliced onion
• 1/2 teaspoon dried basil
• 1 Tablespoon olive oil
• 1 can canned diced tomatoes
• 2 Tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup shredded mozzarella cheese

Directions

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

2. Cook pasta according to package directions. In a large skillet, sauté eggplant, 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. Top with vegetable mixture and mozzarella cheese.

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