Eggplant Vermicelli

Cooking Light

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  ounces  vermicelli
• 1  teaspoon olive oil
• 1  cup  peeled cubed eggplant
• 1  cup  finely chopped onion
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons dried basil
• 1 1⁄2 teaspoons dried oregano
• 1⁄4 teaspoon  dried crushed red pepper flakes
• 1  small zucchini, thinly sliced
• 1⁄4 lb fresh mushrooms, sliced
• 2  large tomatoes, chopped
• 1  tablespoon  grated parmesan cheese, plus
• 2  teaspoons  grated parmesan cheese

Directions

1. Cook vermicelli according to package directions; drain and set aside.
2. Coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
3. Add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
4. Add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
5. Combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
6. Sprinkle Parmesan cheese over the top.