Ratatouille Pasta

Ingredients

• 2 cups eggplant diced peeled
• 2 cups zucchini sliced
• 0.5 teaspoon salt 
• 1.3 cups rotini pasta uncooked
• 1 cup onion sliced
• 1 tablespoon olive oil 
• 14 ounces tomatoes diced undrained canned
• 2 tablespoons tomato paste 
• 1 teaspoon oregano dried
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon basil dried
• 1 Dash pepper 
• 1 cup part-skim mozzarella cheese shredded

Equipment

• frying pan
• colander

Directions

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss.
2. Let stand for 30 minutes; rinse and drain well.
3. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender.
4. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
5. Drain pasta; place on an ovenproof platter. Top with vegetable mixture.
6. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.