Eggplant Delight

Ingredients:

• 1 medium eggplant 1/4 inch thick slices
• 2 tablespoons olive oil divided
• 8 ounces whole wheat penne pasta cooked
• 8 ounces mushrooms sliced
• 1 shallot diced
• 1 medium zucchini squash sliced
• 3 garlic cloves minced
• 1/2 cup water
• 1 tablespoon lemon juice
• 2 medium tomatoes diced
• 1 tablespoon oregano
• 1 tablespoon parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 400⁰ F.
2. Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
3. Bake eggplant for 20 minutes or until tender and lightly browned.
4. While eggplant bakes, place a large skillet over medium heat and add 1 Tbsp. olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
5. Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
6. Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
7. Remove from heat and serve over cooked whole wheat penne pasta.