2 c. each diced egg plant and sliced zucchini
1 1/2 tsp. salt, divided
1 tbsp. + 1 tsp. vegetable oil
1 c. sliced onions
1 1/2 c. canned Italian diced tomatoes, drain and reserve liquid
2 tbsp. tomato paste
1 tsp. oregano
1/2 tsp. each basil and garlic powder
Dash pepper
2 c. cooked spaghetti, Vermicelli or Fusilli (hot)
8 oz. Mozzarella cheese, shredded

Set large colander in sink; add egg plant and zucchini, sprinkle with 1 teaspoon salt and let stand for 30 minutes. Rinse vegetables under running cold water, drain and pat dry with paper towels.

In 12 inch skillet, heat oil over medium high heat, add egg plant, zucchini and onions and saute until vegetables are softened, 1 to 2 minutes. Add tomatoes, reserved liquid, tomato paste, remaining 1/2 teaspoon salt, the oregano, basil, garlic powder and pepper and cook, stirring until tomato paste is dissolved. Reduce heat to low and continue to cook, stirring occasionally, until vegetables are thoroughly cooked and flavors blended, 15 to 20 minutes.

In oblong baking dish, arrange pasta; top with vegetable mixture and sprinkle with cheese. Bake at 350 degrees until cheese is melted and lightly browned, approximately 5 to 10 minutes.