Source: Simmie's Mother
4 ozs whole wheat spaghetti, broken into 2” pieces (1 cup)
1 large eggplant, peeled and cut into ½” cubes (6 cups)
1 med onion, chopped
1 med carrot, chopped
1 med green pepper, chopped
1 small zucchini, chopped
14 ½ oz can reduced sodium tomatoes
6 oz can reduced sodium tomato paste
½ cup dry white wine
2 cloves garlic, minced
1 ½ tsp dried basil, crushed
1 tsp dried oregano, crushed
¼ tsp salt
¼ tsp pepper
2 ½ cups shredded mozzarella cheese
Cook spaghetti according to package directions except omit the salt; drain.
Meanwhile, in a steamer basket, place eggplant, onion, carrot, green pepper and zucchini.
In a pot suitable for steaming vegetables, place vegetables in a steamer basket in the pot with hot water, making sure the vegetables do not touch the water; bring the water to boiling, cover, then reduce the heat and steam for 5 to 7 minutes or until vegetables are crisp-tender. Remove the vegetables from the pot.
In a large mixing bowl, stir together steamed vegetables undrained tomatoes, tomato paste, wine, garlic, basil, oregano, salt and pepper.
Spread 2 cups of the tomato mixture on the bottom of a 22x7 ½ x 2” baking dish. Top with cooked spaghetti and sprinkle with half of the cheese.
Spoon the remaining tomato mixture over the top; sprinkle with remaining cheese.
Bake, uncovered, in a 350 oven for 30 minutes or until bubbly.