Mediterranean Baked Penne

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1⁄2 cup  fine dry breadcrumb
• 2  small zucchini
• 1  medium eggplant (about l pound)
• 1  green bell peppers or 1  red bell pepper
• 1  medium onion
• 1  stalk celery
• 1  tablespoon olive oil
• 1  clove garlic, minced
• 1⁄4 cup dry white wine
• 28  ounces plum tomatoes, drained and coarsely chopped,juice reserved
•  salt & freshly ground black pepper
• 1  lb  dried  penne rigate or 1  lb rigatoni pasta
• 1 1⁄2 cups  coarsely grated part-skim mozzarella cheese
• 2  large eggs, lightly beaten
• 2  tablespoons  freshly grated parmesan cheese

Directions

1. Preheat oven to 375° degrees.
2. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
3. Coat the dish with 1/4 cup breadcrumbs, tapping out the excess.
4. Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice.
5. Put a pot of water on to boil for cooking pasta.
6. In a large nonstick skillet, heat oil over medium-high heat.
7. Add diced vegetables; saute until tender, about 10 minutes.
8. Add garlic and cook, stirring, for 1 minute more.
9. Add wine and stir until almost evaporated, about 2 minutes.
10. Add tomatoes and juice.
11. Bring to a simmer and cook until thickened, 10 to 15 minutes.
12. Season with salt and pepper.
13. Transfer to a large bowl and let cool to room temperature.
14. Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes.
15. Drain and rinse well.
16. Toss pasta with vegetable mixture and mix in mozzarella.
17. (The pasta mixture will keep, covered, in the refrigerator for up to 2 days.) Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top.
18. In a small bowl, combine remaining 1/4 cup breadcrumbs and parmesan.
19. Sprinkle evenly over pasta.
20. Bake pasta for 40 to 50 minutes, or until golden and bubbly.
21. Let stand for 10 minutes before serving.