How to make it

  • Set large colander in sink; add eggplant and zucchini, sprinkle with salt and let stand for 30 minutes.
  • Rinse vegetables under running cold water; drain and pat dry with paper towels.
  • In a 12" nonstick skillet, heat oil over medium-high heat ; add eggplant, zucchini and onions and saute until soft, about 14 to 2 minutes.
  • Add tomatoes, reserved liquid, tomato paste, remaining 1/2 tsp salt, oregano basil garlic powder, and pepper and cook, stirring occasionally,
  • until vegetables are thoroughly cooked and flavors are blended, 15 to 20 minutes.
  • In a flameproof baking dish, arrange pasta and top with vegetable mixture and sprinkle with cheese. Broil until cheese is melted and lightly browned, 2 to 3 minutes.
  • *I use fresh basil leaves and a fresh garlic in place of the dried basil and garlic powder.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    yummy recipe... five forks
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    " It was excellent "
    a1patti ate it and said...
    I love all of the flavors and textures, Yum! Fusilli is my new favorite as of late. It is a great base for any sauce.
    Was this review helpful? Yes Flag

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