Baked Shells With Eggplant And Cheese
|Olive oil||2 Teaspoon|
|Finely chopped onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Diced eggplant||2 Cup (32 tbs), trimmed (Italian Variety)|
|Canned italian plum tomatoes||2 Cup (32 tbs), crushed|
|Chopped fresh mint/Basil||1 1⁄2 Teaspoon|
|Medium pasta shells||6 Ounce, cooked, drained|
|Grated provolone cheese||1 1⁄2 Ounce|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
1. Preheat oven to 400°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large saucepan, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 2 minutes. Add eggplant and a pinch of salt; saute, stirring, until eggplant is tender, about 10 minutes.
3. Add tomatoes and mint; cover and simmer, stirring occasionally, 25 minutes. Stir in pasta, provolone and ricotta cheese; toss to combine.
4. Transfer mixture to prepared pan; bake 12 minutes.