Baked Rigatoni With Zucchini And Eggplant

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
690
FAT
129%
CHOL
41%
SOD
29%

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Ingredients for 6 servings

2 large zucchini , halved and sliced

1 teaspoon dried oregano

fresh ground black pepper

1/4 cup basil leaves , chopped

1/2 cup freshly grated parmesan cheese

1/2 cup vegetable oil

8 ounces mozzarella cheese , shredded

1 (28 ounce) can Italian tomatoes

1 medium onion , thinly sliced

1 lb rigatoni pasta

1 garlic clove , finely chopped

salt

1 large eggplant , cut into approx. 1/3-inch dice

1/4 cup extra-virgin olive oil

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