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| 1/4 Tasse | balsamic vinegar |
| 2 Esslöffel | garlic minced |
| 1 Tasse | onions diced |
| 1 klein | eggplant diced |
| 1 klein | Yellow squash; diced |
| 1 | Sweet red pepper; diced |
| 2 Tasse | tomatoes diced |
| 1/4 Tasse | parsley fresh, chopped |
| 1 Esslöffel | olive oil |
| 1/4 Tasse | parmesan grated |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | thyme dried |
| 8 x ca. 30 g | Penne |
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Naturally lean vegetables get a big fat-free flavor boost from balsamic vinegar.
1. In a large nonstick skillet over med-high heat, cook vinegar and garlic for 3 minutes. Add onions, eggplant, squash, and peppers. Cook for 5 minutes. Add tomatoes and parsley. Cook, stirring frequently, for 15 minutes. Stir in oil, Parmesan, salt, and thyme. Cook for 5 minutes or until sauce thickens.
2. Cook pasta in a large pot of boiling water per package directions. Drain and return to pot. Add sauce mixture and toss well.
For a more assertive flavor, substitute chopped fresh basil for the parsley.
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