Bowties with Italian Garden Vegetables

Ingredients:

12 ounces of Bowtie Pasta

2 Tbsp Filippo Berio extra virgin olive oil

4 cups peeled and cubes eggplant

2 medium zucchini, cubed

1 tsp minced garlic

1 can (14 1/2 oz) stewed tomatoes, undrained

1 tsp Italian seasoning

grated Parmesan cheese

Kosher salt and freshly ground black pepper to use

Directions:
Cook and drain pasta according to package directions. Heat oil in a large, non-stick skillet over medium high heat. Cook and stir eggplant, zucchini until tender. Add tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer 15 minutes; add bowties; heat through. Serve immediately with Parmesan cheese.