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Categories:
eggplant zucchini salt Pasta onion olive oil tomatoes tomato paste oregano garlic basil pepper Mozzarella cheese
Viewed: 36 - Published at: 8 years agoIngredients
- 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 shredded part-skim mozzarella cheese
Method
- 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
- , 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.
