Eggplant Vermicelli - cooking recipe

Ingredients

4 ounces vermicelli
1 teaspoon olive oil
1 cup peeled cubed eggplant
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper flakes
1 small zucchini, thinly sliced
1/4 lb fresh mushrooms, sliced
2 large tomatoes, chopped
1 tablespoon grated parmesan cheese, plus
2 teaspoons grated parmesan cheese

Preparation

Cook vermicelli according to package directions; drain and set aside.
Coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
Add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
Add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
Combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
Sprinkle Parmesan cheese over the top.