Eggplant Vermicelli

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Ready In: 40 Minutes

Servings: 4

Cooking Light

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.

By RecipeOfHealth.com