Rigatoni Mediterranean

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb rigatoni pasta (uncooked)
• 1/4 cup olive oil, divided
• 5 1/2 cups eggplants, diced and peeled (about 1 large)
• 1 large zucchini
• 2 cups sweet onions, thinly sliced (about 1 large onion)
• 3/4 cup scallion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28 ounce) can crushed tomatoes, undrained
• 8 ounces part-skim mozzarella cheese, shredded
• 1/2 cup parmesan cheese, fresh and grated

Recipe

• 1 preheat oven to 350.
• 2 cook pasta according to package directions, omitting salt and fat. drain and set aside.
• 3 heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. add eggplant to pan and saute about 6 minutes, or until lightly browned. drain on a paper towel.
• 4 heat remaining 2 tablespoons of oil in a pan over medium heat. add garlic to pan and and cook no more than 30 seconds, stirring constantly. add onion, zucchini, and scallions to pan. cook about 6 minutes or until tender, stirring occasionally.
• 5 add chopped basil, italian seasoning, salt, pepper, and tomatoes; bring to a boil. cover, reduce heat, and simer about 15 minutes.
• 6 combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. transfer to a 13x9" baking dish coated with cooking spray.
• 7 sprinkle evenly with parmesan. cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.