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Print this Recipe    Penne Eggplant

TWO CHEESE MEDITERREANEAN STIR-FRY

6 ounces uncooked penne pasta
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
1/2 pound fresh whole mushrooms, cut into quarters
2 cups diced eggplant
1 1/2 cups zucchini, cut into matchstick-size strips
1 green bell pepper, cut into 1-inch pieces
1 cup chopped onion
1 1/2 teaspoons dried basil leaves
3/4 teaspoon salt or to taste
1/8 teaspoon black pepper
4 plum tomatoes, cut into quarters and seeded
2 to 3 tablespoons capers, well drained (optional)
3 ounces provolone cheese, shredded
1/4 cup grated Parmesan cheese, divided

Cook pasta according to package directions. Meanwhile, place 1
tablespoon oil in large nonstick skillet or wok. Heat over
medium-high heat 1 minute. Add garlic; cook 1 minute. Add mushrooms,
eggplant, zucchini, bell pepper, onion, basil, salt, and black
pepper. Cook 15 minutes or until eggplant is tender. Gently stir
in tomatoes and capers, if desired. Reduce heat; cover tightly
and simmer 5 minutes. Remove skillet from heat; toss with remaining
1 tablespoon oil, provolone cheese, and 2 tablespoons Parmesan
cheese. Place cooked pasta on serving platter. Spoon vegetable
mixture over pasta and top with remaining 2 tablespoons Parmesan
cheese.

Makes 4 servings.

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