Mediterranean Pasta

1 lb Whole wheat penne pasta

2 T Extra virgin olive oil

1/2 c Sun dried tomatoes in oil, drained

1/2 c Diced eggplant

1/2 c Diced zucchini

4 T Grated parmesan cheese

1 c  Shredded part-skim mozzarella cheese

10  Leaves of fresh basil, chopped

Prepare pasta according to package directions.  Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Add the tomatoes, eggplant and zucchini and cook, stirring frequently for 4 minutes.  Add the cooked pasta to the vegetables and cook in the remaining tablespoon of olive oil for 3 minutes.  Remove from heat.  Mix in parmesan and mozzarella cheese and basil.  Serve immediately. 

Serves 6.  Per approximate 1- 1/2 cup serving:  406 calories, 11 g fat, 3 g saturated fat, 13 mg cholesterol, 178 mg sodium, 60 g carbohydrate, 3 g fiber, 16 g protein.