Eggplant Vermicelli - cooking recipe

Ingredients

4 oz. vermicelli
1 tsp. olive oil
1 c. peeled and cubed eggplant
1 c. finely chopped onion
2 cloves garlic, minced
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1/4 tsp. crushed red pepper
1 small zucchini, thinly sliced
1/4 lb. fresh mushrooms, sliced
2 large tomatoes, chopped
1 Tbsp. plus 2 tsp. grated Parmesan cheese

Preparation

Cook vermicelli.
Drain and set aside.
Coat a large skillet with cooking spray.
Add olive oil and place over medium-high heat until hot.
Add eggplant and next 5 ingredients.
Saute until vegetables are tender.
Add zucchini, mushrooms and tomatoes; saute 2 minutes or until mixture is thoroughly heated.