Mozzarella-Rotini Skillet Supper

Ingredients

• 1 tablespoon balsamic vinegar 
• 16 ounce bell pepper stir-fry frozen thawed (such as Bird's Eye)
• 2.8 cups eggplant diced peeled ( 1 medium)
• 2  garlic cloves minced
• 1 tablespoon penzey's southwest seasoning dried italian
• 2 teaspoons olive oil 
• 4 ounces part-skim mozzarella cheese shredded
• 2 cups rotini uncooked ( 6 ounces corkscrew pasta)
• 0.5 teaspoon salt 
• 26 ounce tomato and basil pasta sauce (such as Classico)
• 2 cups zucchini diced ( 2 small)

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. . While pasta cooks, heat oil in a large nonstick skillet coated with cooking spray.
3. Add eggplant, zucchini, and garlic; saut 5 minutes or until tender.
4. Drain pasta.
5. Add pasta, Italian seasoning, and next 4 ingredients to eggplant mixture; cook 5 minutes or until thoroughly heated, stirring occasionally.
6. Remove from heat; sprinkle with cheese. Cover; let stand 5 minutes or until cheese melts.