12 oz. ziti
1 tbs. olive oil
1 onion, chopped fine
3 cloves garlic, finely minced
1 small eggplant, peeled and diced
3 small zucchini, halved and thinly sliced
1 bell pepper, seeded and sliced
1 14.5 oz. can diced tomatoes with Italian herbs
1 tbs. tomato paste
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried oregano
1/2 cup grated parmesan cheese
1/4 cup dry bread crumbs
2 tbs. grated cheese
2 tsp. whole grain mustard
cooking spray
Cook the ziti according to package directions- do not overcook. Drain well and set aside. Heat the oil in a large skillet over medium heat, and saute' the onion and garlic until soft, about 2 minutes. Add the diced eggplant, zucchini, pepper and tomatoes and cook, stirring often until the vegetables are just tender, 2-3 minutes. Stir in the tomato paste, salt , pepper and oregano. In a large bowl, combine the pasta, vegetable mixture and 1/2 cup grated parmesan cheese.
Spray an 8" X 8" baking dish with cooking spray and coat with 2 tbs. of the bread crumbs.
Spoon the pasta mixture into the pan and press down well. Bake at 350 degrees F. for 35 minutes.
Combine the remaining bread crumbs, the 2 tbs. grated cheese, and the mustard. Sprinkle the topping mixture over the baked ziti and place under the broiler for 1 minute, until the crumbs are lightly toasted. Let stand for 5 minutes before serving. Makes 4 servings, 8 points each.