Recipe by Real Simple February 2007

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Yield:
Makes 1 serving
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Ingredients

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Directions

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  • Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes. Stir in the zucchini, tomatoes, and sauce. Reduce heat to medium-low and simmer for 8 minutes. Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.

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