Rigatoni Mediterranean

• 1 pound uncooked rigatoni
• 1/4 cup olive oil, divided
• 5 1/2 cups diced peeled eggplant (about 1 pound)
• 6 garlic cloves, minced
• 2 cups thinly sliced Walla Walla or other sweet onion (about 1 large)
• 1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
• 3/4 cup thinly sliced green onions (about 6)
• 1/4 cup chopped fresh basil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can organic crushed tomatoes, undrained
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• Cooking spray
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and saute 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
4. Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350u0b0 for 15 minutes; uncover and bake an additional 5 minutes.

rigatoni, olive oil, garlic, walla walla, zucchini, green onions, fresh basil, italian seasoning, salt, freshly ground black pepper, tomatoes, mozzarella cheese, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/rigatoni-mediterranean (may not work)