Ingredients:
1/2 cup fine dry breadcrumbs
2 small zucchini
1 medium eggplants ( about l pound)
1 green bell peppers or 1 red bell peppers
1 medium onions
1 stalk celery
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup dry white wine
28 ounces plum tomatoes, drained and coarsely chopped,juice reserved
salt & freshly ground black pepper
1 lb dried penne rigate or 1 lb rigatoni pasta
1 1/2 cups coarsely grated part-skim mozzarella cheese
2 large eggs, lightly beaten
2 tablespoons freshly grated parmesan cheese
Directions:
Preheat oven to 375F degrees.
Lightly oil a 3-quart baking dish or coat it with nonstick spray.
Coat the dish with 1/4 cup breadcrumbs, tapping out the excess.
Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice.
Put a pot of water on to boil for cooking pasta.
In a large nonstick skillet, heat oil over medium-high heat.
Add diced vegetables; saute until tender, about 10 minutes.
Add garlic and cook, stirring, for 1 minute more.
Add wine and stir until almost evaporated, about 2 minutes.
Add tomatoes and juice.
Bring to a simmer and cook until thickened, 10 to 15 minutes.
Season with salt and pepper.
Transfer to a large bowl and let cool to room temperature.
Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes.
Drain and rinse well.
Toss pasta with vegetable mixture and mix in mozzarella.
(The pasta mixture will keep, covered, in the refrigerator for up to 2 days.) Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top.
In a small bowl, combine remaining 1/4 cup breadcrumbs and parmesan.
Sprinkle evenly over pasta.
Bake pasta for 40 to 50 minutes, or until golden and bubbly.
Let stand for 10 minutes before serving.
Servings: 8
Time preparation: 20 min.
Time total: 110 min.