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Ratatouille Pasta

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“This is a meatless main dish that is from Light and Tasty mag. It's a very yummy Italian dinner and healthy too!”
READY IN:
50mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a colander with a plate underneath, mix chopped eggplant and zucchini with salt and allow to sit for 30 minutes; then rinse and drain well.
  2. Cook pasta according to directions and drain; meanwhile saute eggplant, zucchini, and onion in oil until tender.
  3. Add the tomatoes, tomato paste, oregano, garlic powder, basil, sugar, salt and pepper and bring to a boil; reduce heat and simmer for 3 minutes, stirring occasionally.
  4. Put cooked pasta in an 8x8 baking dish; top with veggie mixture and sprinkle with mozzarella cheese.
  5. Broil in oven until cheese is melted and lightly browned, about 2-4 minutes.

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