Yummy, Healthy and Easy!

I found this recipe for Ratatouille Pasta at allrecipes. Since my boys loved the movie Ratatouille this summer, I thought it might be a good way to sneak new veges into their bellies. Our plans changed a little bit, but my hubby & I LOVED the dish. It's very pretty, and we will serve it for guests in the future. It was even better when paired with a yummy glass of wine!

INGREDIENTS
2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1 1/3 cups uncooked spiral pasta (I used fettucine tonight)
1 cup sliced onion (I used 1/2 cup)
1 tablespoon olive oil
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder (I'll add more next time)
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. Sprinkle with mozzarella cheese on top, then cover until the cheese melts. Serve over pasta.