Ingredients:
2 cups diced eggplants
2 cups sliced zucchini
1 1/2 teaspoons salt, divided
4 teaspoons vegetable oil
1 cup sliced onions
1 1/2 cups canned Italian tomatoes, with liquid, chop up tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 dash pepper
2 cups cooked spaghetti (I like to use the fusilli, Cork screw type paste) or 2 cups fusilli, hot ( I like to use the fusilli, Cork screw type paste)
8 ounces mozzarella cheese, shredded
Directions:
Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Saute until vegetables are softened, 1 to 2 minutes.
Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
Add pasta. Put into casserole top with mozzarella cheese. Put it in 350 F oven for about 25 minutes until cheese is melted and bubbly.
Servings: 4
Time preparation: 45 min.
Time total: 90 min.