Eggplant and Zucchini with Pasta in a Greek Red Sauce

(6)
  2 reviews

5
oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1
small zucchini, cut into short julienne strips
1
small Japanese eggplant, cut into 1/2-inch cubes
1/3
cup chopped green onions
2
garlic cloves, minced
1
(14.5-oz.) can stewed tomatoes, undrained
3/4
cup drained canned dark red kidney beans, rinsed
1
teaspoon dried oregano leaves
1/4
teaspoon dried thyme leaves

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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