Rigatoni Mediterranean

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes organic crushed undrained canned
• 1 pound eggplant diced peeled
• 0.3 cup basil fresh chopped
• 6  garlic cloves minced
• 0.8 cup green onions thinly sliced ( 6)
• 1 teaspoon penzey's southwest seasoning dried italian
• 0.3 cup olive oil divided
• 2 ounces parmesan cheese fresh grated
• 8 ounces part-skim mozzarella cheese shredded
• 1 pound rigatoni uncooked
• 0.5 teaspoon salt 
• 2 cups walla walla sweet thinly sliced ( 1 large)
• 2 cups zucchini halved lengthwise thinly sliced

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Cook pasta according to the package directions, omitting salt and fat.
3. Drain and set aside.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
5. Add eggplant to pan, and saut 6 minutes or until lightly browned.
6. Drain on a paper towel-lined plate.
7. Heat remaining 2 tablespoons oil in pan over medium heat.
8. Add garlic to pan, and cook for 30 seconds, stirring constantly.
9. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally.
10. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
11. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella.
12. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray.
13. Sprinkle evenly with Parmesan cheese. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.