Italian Eggplant Casserole

4 oz. whole wheat spaghetti, broken into 2 in. pieces
1 lg. eggplant, peeled and cut into
1/2 in. cubes (6 c.)
1 med. onion, chopped
1 med. carrot, chopped
1 sm. zucchini, chopped
1 (4 1/2 oz.) can sodium reduced tomatoes
1 (6 oz.) can sodium reduced tomato paste
2 cloves garlic, minced
1 1/2 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/2 tsp. pepper

Cook spaghetti according to directions; drain. Meanwhile, in a steamer basket, place eggplant, onion, carrot, and zucchini. In a Dutch oven, place filled basket over, but not touching, boiling water. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp tender; remove from Dutch oven. In a large mixing bowl, stir together steamed vegetables, undrained tomatoes, paste, garlic, basil, oregano, and pepper. Spread 2 cups tomato mixture on the bottom of a 12 x 7 1/2 x 2 inch baking dish. Top with cooked spaghetti; sprinkle with Parmesan cheese if desired. Spoon remaining tomato mixture over top; sprinkle with a dash more Parmesan. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until bubbly.
Serves 6.



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