Ratatouille-Pasta Gratinee

• 2 cups diced eggplants
• 2 cups sliced zucchini
• 1 1/2 teaspoons salt, divided
• 4 teaspoons vegetable oil
• 1 cup sliced onion
• 1 1/2 cups canned Italian tomatoes, with liquid, chop up tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon garlic powder
• 1 dash pepper
• 2 cups cooked spaghetti (I like to use the fusilli, Cork screw type paste) or 2 cups fusilli, hot (I like to use the fusilli, Cork screw type paste)
• 8 ounces mozzarella cheese, shredded

1. Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
2. In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Saute until vegetables are softened, 1 to 2 minutes.
3. Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
4. Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
5. Add pasta. Put into casserole top with mozzarella cheese. Put it in 350u0b0F oven for about 25 minutes until cheese is melted and bubbly.

eggplants, zucchini, salt, vegetable oil, onion, italian tomatoes, tomato paste, oregano, basil, garlic powder, pepper, fusilli, mozzarella cheese

Taken from www.food.com/recipe/ratatouille-pasta-gratinee-43368 (may not work)