3 lg. tomatoes (1 lb.) chopped
2 c. cubed cooked turnip
2 c. cubed cooked eggplant
1/8 tsp. pepper
1 container (16 oz.) plain yogurt
2 c. shredded Swiss cheese
8 oz. spaghetti
1 tbsp. salt
3 qt. boiling water

In large skillet, over medium heat, cook tomatoes until just tender, about 5 minutes. Add turnip, eggplant and pepper. Reduce heat. Cover and cook 2-3 minutes. In a bowl mix together yogurt and 1 1/2 cups of the cheese.

Meanwhile, gradually add spaghetti and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.

In a lightly oiled 2 quart casserole arrange layers of vegetables, yogurt-cheese mixture and spaghetti ending with spaghetti and a thin layer of yogurt-cheese mixture. Sprinkle remaining cheese over top. Bake in 375 degree oven about 25 minutes or until heated. Calories per serving: 375. Makes 6 servings.