2 c. diced eggplant
2 c. sliced zucchini
1 1/2 tsp. salt, divided
1 tbsp. plus 1 tsp. vegetable oil
1 c. sliced onions
1 1/2 c. canned Italian tomatoes (with liquid); drain, seed & dice tomatoes, reserving liquid
2 tbsp. tomato paste
1 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. garlic powder
Dash pepper
2 c. cooked spaghetti or fusilli (hot)
8 oz. mozzarella cheese, shredded

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

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

On flameproof serving platter arrange spaghetti (or fusilli); top with vegetable mixture and sprinkle with cheese. Broil until cheese is melted and lightly browned, 2-3 minutes. Makes 4 servings.