This recipe is adapted from Cooking Light.  It's basically a one-pot meal.  Using a dutch oven, I cook the pasta first, drain and set it aside.  While the water is boiling and pasta is cooking, I prep the vegetables.  Ready to serve in 30 minutes, this a family favorite that is low in fat and overall calories. The original recipe calls for mozzarella cheese, but I substituted fresh Parmesan cheese to keep things lighter.

Pasta Mediterranean

• 1 pound pasta of your choice (I have used penne, rigatoni, spirals)

• olive oil

• 5 1/2 cups diced, peeled eggplant

• 6 gloves garlic, minced

• 2 cups diced onions

• 2 medium or 1 large zucchini, halved and sliced

• 1/4 cup fresh basil

• 1 tsp dried Italian seasoning

• 1/2 tsp salt

• 1 can (28-ounce) can organic crushed tomatoes, undrained

• 1/2 cup Parmesan cheese

Directions:

1. Cook pasta according to the directions in large dutch oven.

2. While pasta cooks, prep vegetables for use.

3. Drain pasta and set aside.

4. In same pot, add 2 TBSP olive oil.

5. Add eggplant to pan and sauté 3 minutes over medium/high heat.

6. Add garlic and onion, zucchini, cook additional 3 minutes, stirring occasionally.

7. Add basil and next three ingredients.

8. Cover and simmer for 10 minutes.

9. Add pasta and 1/4 cup of Parmesan cheese

10. Transfer to serving dish.

11. Add additional 1/4 cup Parmesan cheese.

Yields: 10 servings