Ingredients
2 cups diced peeled eggplant2 cups sliced zucchini1/2 teaspoon salt1-1/3 cups uncooked spiral pasta1 cup sliced onion1 tablespoon olive oil1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon dried basilDash pepper1 cup shredded part-skim mozzarella cheese
Preparation
Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
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.
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.
