Tasty Veggy Recipes

Serves:    4
Ingredients:
6 oz  penne pasta, uncooked
vegetable cooking spray
3/4 cup chopped sweet red pepper
1/4 cup chopped onion
1 clove garlic, minced
1  (14-1/2 oz) can whole peeled tomatoes (no-salt)
undrained and chopped
1 tsp sugar
1/2 tsp dried basil
1/4 tsp freshly ground pepper
1/4 tsp salt
2 tsp all-purpose flour
1/4 cup evaporated skimmed milk

Cook pasta according to package directions, omitting fat or salt,
then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over
a medium-high heat until hot.  Add the vegetables  and saute
until vegetables are tender.  Add tomato and the next four ingredients.
Bring mixture to a boil.  Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well.  Cook over medium heat 2 to 3 minutes
or until thoroughly heated.  Transfer mixture to a serving bowl.
Garnish with a basil if desired.

4 Servings
Ingredients:

1 1/4 lb   eggplant
1 1/2 cups ripe olives, pitted and halved
3      cloves garlic, minced
1 tsp  dried oregano
8 oz   Mozzarella cheese
15 oz   Ricotta cheese
2 cups spaghetti sauce
1/2 cup  olive oil
2 tsp  fennel seed
1 tsp  dried basil

Preheat the oven to 425 F degrees.  Cut the eggplant into thin slices.
Mix the olive oil with all the herbs.  Brush on both sides of the
eggplant slices.  Brown the eggplant slices on both sides until tender
in a non-stick skillet.  Layer half the eggplant slices, mozzarella,
ricotta, spaghetti sauce, fennel seed and olives (in that order) in an
oiled oven safe casserole dish.  Repeat the layers.  Top with the
remaining mozzarella.  Garnish with olives.  Cover.  Bake until hot and
bubbly (about 25 minutes).  Let stand 15 minutes before serving.