1 green tomato
1/2 eggplant, peeled if desired
1 sm. zucchini or 1/2 lg. one
2 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, in rings
2 very ripe lg. tomatoes
1 sm. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
Salt & pepper to taste
1 sm. can ripe olives, chopped

Put water on to boil rigatoni. While water is heating, cut up green tomato, zucchini and eggplant into small chunks. Set aside.

In medium non-stick skillet, lightly saute garlic in 2 tablespoons olive oil over medium heat. Remove garlic if desired.

Add onion, green tomato, zucchini and eggplant chunks to oil; continue to cook, stirring frequently, until vegetables begin to soften.

Remove core from 2 ripe tomatoes, and using hands, squeeze tomatoes into skillet. Tomato skin should slip off; discard. Add tomato sauce. Continue cooking over medium heat until vegetables are crisp-tender, about 6 minutes.

Meanwhile, cook rigatoni until al dente. Remove and strain. Add spices to vegetables in skillet, adjust for flavor and cover, turning heat to low. Pour over cooked rigatoni, adding olives if desired. Makes 4 servings.