1/4 inch thick slices
whole wheat penne pasta
medium zucchini squash
Clean your preparation area and wash hands
Preheat oven to 400⁰ F.
Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
Bake eggplant for 20 minutes or until tender and lightly browned.
While eggplant bakes, place a large skillet over medium heat and add 1tbs olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
Remove from heat and serve over cooked whole wheat penne pasta.