Rigatoni Mediterranean - cooking recipe

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

Preparation

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.
Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.