Pasta with Ratatouille

2 tsp. olive oil
1 onion, chopped
1 small red bell pepper, chopped
4 garlic cloves, minced
1 eggplant, diced
1 zucchini, diced
2 (14-1/2-oz.) cans diced tomatoes
2 Tbsp. capers, drained
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. red pepper flakes (more if you like it hot)
1/2 cup fresh basil, chopped
1 (9-oz.) package refrigerated linguine
6 Tbsp. Parmesan cheese, freshly grated

Heat oil in a large pan over medium-high heat. Add onion and bell pepper and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add eggplant, zucchini, tomatoes, capers, Italian seasoning, salt and red pepper flakes. Cook, stirring occasionally, until vegetables are tender, about 5 to 10 minutes. Stir in basil.

Meanwhile, cook linguine according to package directions and drain. Divide pasta evenly among 6 plates and top each serving with vegetable mixture. Sprinkle evenly with Parmesan cheese.

Serves 6
WW SmartPoints per serving: 6   (3/4 cup pasta, 1 1/2 cups vegetables and 1 Tbsp. cheese)