Ratatouille Pasta

Ingredients

• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1 1/3 cups uncooked spiral pasta
• 1 cup sliced onion
• 1 tablespoon olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Dash pepper
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. 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.
3. Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.