Eggplant Vermicelli

• 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

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

vermicelli, olive oil, eggplant, onion, garlic, basil, oregano, red pepper, zucchini, fresh mushrooms, tomatoes, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/eggplant-vermicelli-245704 (may not work)