Rigatoni Mediterranean

Name: Rigatoni Mediterranean
Ingredients: 1 pound uncooked rigatoni; 1/4 cup olive oil, divided; 5 1/2 cups diced peeled eggplant (about 1 pound); 6 garlic cloves, minced; 2 cups thinly sliced Walla Walla or other sweet onion (about 1 large); 1 large zucchini, halved lengthwise and thinly sliced (about 2 cups); 3/4 cup thinly sliced green onions (about 6); 1/4 cup chopped fresh basil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 (28-ounce) can organic crushed tomatoes, undrained; 2 cups (8 ounces) shredded part-skim mozzarella cheese; Cooking spray; 1/2 cup (2 ounces) grated fresh Parmesan cheese

15 ingredients

5 steps

Ingredients

1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced Walla Walla or other sweet onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions

1

Preheat oven to 350°.
2

Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
3

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and saute 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
4

Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5

Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.