A touch of balsamic vinegar gives this gratin a slight sweetness reminiscent of caponata. Serve with pork chops or pork tenderloin.
Cooking Light AUGUST 2005
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and bell pepper; sauté 5 minutes or until eggplant is tender. Add tomato and garlic; sauté 1 minute. Remove from heat; stir in noodles and next 5 ingredients (through black pepper). Spoon into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 350° for 25 minutes or until thoroughly heated and cheese melts.
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