Ingredients

• 1/2 cup fine dry breadcrumbs
• 1 tablespoon extra-virgin olive oil
• 2 small zucchini, chopped
• 1 medium eggplant, (about 1 pound), chopped
• 1 green or red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 1 stalk celery, sliced
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 1 28-ounce c plum tomatoes, drained and coarsely chopped, juice reserved
• Salt & freshly ground pepper, to taste
• 1 pound dried penne rigate, or rigatoni
• 1 1/2 cups coarsely grated part-skim mozzarella cheese
• 2 large eggs, lightly beaten
• 2 tablespoon freshly grated Parmesan cheese

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Cooking Directions

Step 1

Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick spray. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion and celery; cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add wine and stir until almost evaporated, about 2 minutes. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.

Step 3

Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.

Step 4

Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top. In a small bowl, combine remaining 1/4 cup breadcrumbs and Parmesan. Sprinkle evenly over the top.

Step 5

Bake pasta until golden and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving.