• ½  Red bell pepper, cut into ½ inch cubes
• 2  Cups eggplant, cut into ½ inch cubes
• 1  Cup onion, chopped
• 2  Cloves garlic, minced
• ¼  Cup Homemade Italian Tomato Sauce
• 6  Fresh basil leaves, chopped
• ½  Pound spiral pasta
• 1  Tablespoon olive oil
• 4  Ounces lowfat Mozzarella cheese
• ½  Teaspoon oregano
• Salt and black pepper
• Grated Romano cheese

      1. Heat the oil in a large skillet. Add the onion, garlic and
          red bell pepper. Sauté until soft. Add the eggplant and
          sauté until eggplant begins to turn golden.
 
      2. Add to the skillet the basil, oregano, salt, pepper and
          tomato sauce. Stir and simmer over low heat.
 
      3. Bring a large pot of water to a boil. Add the pasta and
          cook for 10-12 minutes . Drain and return to the pasta to
          the pot.
  
      4. Add the eggplant to the pasta and toss. Coarsely shred
          the mozzarella cheese and add the cheese to the pasta.
          Lightly toss. Serve and garnish with the Romano cheese.