Eggplant and Zucchini with Pasta in a Greek Red Sauce

 

5

oz. (2 cups) uncooked mini-lasagna noodles (mafalda)

1

small zucchini, cut into short julienne strips

1

small Japanese eggplant, cut into 1/2-inch cubes

1/3

cup chopped green onions

2

garlic cloves, minced

1

(14.5-oz.) can stewed tomatoes, undrained

3/4

cup drained canned dark red kidney beans, rinsed

1

teaspoon dried oregano leaves

1/4

teaspoon dried thyme leaves

• 1 Cook noodles to desired doneness as directed on package.
• 2 Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Add zucchini, eggplant, onions and garlic; cook over medium heat for about 10 minutes or until lightly browned, stirring occasionally.
• 3 Add tomatoes, beans, oregano and thyme; cook until thoroughly heated. Drain noodles. Serve sauce over noodles.