• 1 pound Mrs. Leeper’s rice or brown rice penne
• 1 tablespoon extra-virgin olive oil
• 2 small green zucchini or squash, chopped
• 1 medium eggplant (about 1 pound), chopped
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped 2 cloves garlic, minced

• 1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved
• Salt & freshly ground pepper to taste
• 1 ½ cups grated low fat mozzarella cheese
• 2 eggs, lightly beaten
• 2 tablespoons grated Parmesan cheese

Preheat oven to 375. Coat a 3-quart baking dish with nonstick spray. Bring a pot of salted water to boil for cooking pasta.

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, eggplant, bell pepper, onion; cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Add tomatoes and juice. Bring to a simmer and cook until thickened, 10 to 15 minutes. Season with salt and pepper. Transfer to a large bowl and let cool to room temperature.

Meanwhile, cook penne in boiling salted water until al dente, 8 to 10 minutes. Drain and rinse well. Toss pasta with the vegetable mixture and stir in mozzarella.

Spoon the pasta mixture into prepared baking dish and drizzle eggs evenly over the top. Sprinkle grated cheese evenly over the top.

Bake pasta until golden brown and bubbly, 40 to 50 minutes. Let stand for 10 minutes before serving.

Makes 8 servings.