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
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Place eggplant and zucchini in a colander over plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
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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.
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Drain pasta. Top with vegetable mixture and mozzarella cheese.