Rigatoni Mediterranean

Name: Rigatoni Mediterranean
Ingredients: 1 lb rigatoni pasta (uncooked); 1/4 cup olive oil, divided; 5 1/2 cups eggplants, diced and peeled (about 1 large); 1 large zucchini; 2 cups sweet onions, thinly sliced (about 1 large onion); 3/4 cup scallion, thinly sliced; 1/4 cup fresh basil, chopped; 1 teaspoon italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 (28 ounce) can crushed tomatoes, undrained; 8 ounces part-skim mozzarella cheese, shredded; 1/2 cup parmesan cheese, fresh and grated

13 ingredients

1 steps

Ingredients

1 lb rigatoni pasta (uncooked)
1/4 cup olive oil, divided
5 1/2 cups eggplants, diced and peeled (about 1 large)
1 large zucchini
2 cups sweet onions, thinly sliced (about 1 large onion)
3/4 cup scallion, thinly sliced
1/4 cup fresh basil, chopped
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes, undrained
8 ounces part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, fresh and grated

Directions

1

["Preheat oven to 350.", "Cook pasta according to package directions, omitting salt and fat. Drain and set aside.", "Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.", "Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.", "Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.", "Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9\" baking dish coated with cooking spray.""