Parmesan Pasta Provencal - serves 2
1 cup each diced eggplant and zucchini
2 tsp olive oil
1 large garlic clove, minced
2 1/2 cups canned Italian tomatoes, divided
1 tbsp chopped fresh basil
1 1/2 cups cooked orecchiette pasta or small shell macaroni(hot)
1 tbsp grated Parmesan cheese

In 3-quart microwavable casserole combine eggplant, zucchini, oil, and garlic and stir to coat.
Microwave on High(100%) for 2 minutes, until softened.
In blender process 1 1/2 cups tomatoes until smooth.Set sieve over eggplant mixture and press processed tomatoes through sieve into casserole, discarding solids.
Seed and dice remaining tomatoes; add to eggplant mixture and stir to combine. Add 1/4 cup water and stir to combine.
Cover and microwave on High for 12 minutes, stirring once every 4 minutes, until mixture thickens. Stir in basil.
To serve in serving bowl arrange pasta; top with eggplant mixture and sprinkle with cheese.