Italian Eggplant Casserole
4 oz. whole wheat spaghetti, broken
into 2 in. pieces
1 lg. eggplant, peeled and cut into
1/2 in. cubes (6 c.)
1 med. onion, chopped
1 med. carrot, chopped
1 sm. zucchini, chopped
1 (4 1/2 oz.) can sodium reduced
tomatoes
1 (6 oz.) can tomato
paste
2 cloves garlic, minced
1 1/2 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/2 tsp. pepper
Cook spaghetti according to directions; drain.
Meanwhile, in a steamer basket, place eggplant, onion,
carrot, and zucchini. In a Dutch oven, place filled
basket over, but not touching, boiling water. Cover
and reduce heat. Steam for 5 to 7 minutes or until
vegetables are crisp tender; remove from Dutch oven.
In a large mixing bowl, stir together steamed
vegetables, undrained tomatoes, paste, garlic, basil,
oregano, and pepper. Spread 2 cups tomato mixture on
the bottom of a 12 x 7 1/2 x 2 inch baking dish. Top
with cooked spaghetti; sprinkle with Parmesan cheese
if desired. Spoon remaining tomato mixture over top;
sprinkle with a dash more Parmesan. Bake, uncovered,
in a 350 degree oven for 30 to 35 minutes or until
bubbly. Serves 6.
Let us enlighten you with a meatless meal
http://groups.yahoo.com/group/vegetarian_group/
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