Mozzarella-Rotini Skillet Supper

• 2 cups uncooked rotini (about 6 ounces corkscrew pasta)
• 2 teaspoons olive oil
• Cooking spray
• 2 3/4 cups diced peeled eggplant (about 1 medium)
• 2 cups diced zucchini (about 2 small)
• 2 garlic cloves, minced
• 1 tablespoon dried Italian seasoning
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1 (26-ounce) jar tomato and basil pasta sauce (such as Classico)
• 1 (16-ounce) package frozen bell pepper stir-fry (such as Bird's Eye), thawed
• 1 cup (4 ounces) shredded part skim mozzarella cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. . While pasta cooks, heat oil in a large nonstick skillet coated with cooking spray. Add eggplant, zucchini, and garlic; saute 5 minutes or until tender. Drain pasta. Add pasta, Italian seasoning, and next 4 ingredients to eggplant mixture; cook 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat; sprinkle with cheese. Cover; let stand 5 minutes or until cheese melts.

rotini, olive oil, cooking spray, zucchini, garlic, italian seasoning, balsamic vinegar, salt, tomato, frozen bell pepper, mozzarella cheese

Taken from www.myrecipes.com/recipe/mozzarella-rotini-skillet-supper (may not work)