Mediterranean Baked Penne Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 clove garlic, minced

1 stalk celery, sliced

1 medium onion, chopped

1 medium eggplant (about 1 pound), chopped

1/2 cup fine dry breadcrumbs

1/4 cup dry white wine

1 pound dried penne rigate or rigatoni

2 small zucchini, chopped

1 1/2 cups coarsely grated part-skim mozzarella cheese

1 28-ounce can plum tomatoes, drained and coarsely chopped, juice reserved

Salt & freshly ground pepper to taste

1 green or red bell pepper, seeded and chopped

2 tablespoons freshly grated Parmesan cheese

1 tablespoon extra-virgin olive oil

2 large eggs, lightly beaten

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