Ingredients:
2 cups diced peeled eggplants
2 cups sliced zucchini
1/2 teaspoon salt
1 1/3 cups uncooked spiral shaped pasta
1 cup chopped onions
1 tablespoon olive oil
1 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon sugar
1 dash black pepper
1 cup shredded part-skim mozzarella cheese
Directions:
In a colander with a plate underneath, mix chopped eggplant and zucchini with salt and allow to sit for 30 minutes; then rinse and drain well.
Cook pasta according to directions and drain; meanwhile saute eggplant, zucchini, and onion in oil until tender.
Add the tomatoes, tomato paste, oregano, garlic powder, basil, sugar, salt and pepper and bring to a boil; reduce heat and simmer for 3 minutes, stirring occasionally.
Put cooked pasta in an 8×8 baking dish; top with veggie mixture and sprinkle with mozzarella cheese.
Broil in oven until cheese is melted and lightly browned, about 2-4 minutes.
Servings: 3-4
Time preparation: 15 min.
Time total: 50 min.