EGGPLANT AND ZUCCHINI WITH PASTA IN A GREEK RED SAUCE
Source: Pillsbury: Fast and Healthy Cookbook: 350 Easy Recipes for Every Day by The Pillsbury Company
Makes 2 servings

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

Cook noodles to desired doneness as directed on package.

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.

Add tomatoes, beans, oregano and thyme: cook until thoroughly heated. Drain noodles. Serve sauce over noodles.