Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
   2      teaspoons     garlic-flavored olive oil
   1                    eggplant -- (about 1 lb.),
                        -- peeled and cubed
   2      medium        zucchini -- cubed
  10      ounces        fresh mushrooms -- diced
   1      medium        onion -- diced
     1/2  teaspoon      salt
     1/4  teaspoon      freshly ground pepper
   2      cups          prepared marinara sauce
     1/2  pound         rigatoni -- cooked according to
                        -- package directions
     1/4  cup           freshly grated parmesan cheese
   1      cup           shredded reduced-fat mozzarella cheese
                        fresh rosemary sprigs -- if desired

Preparation:

1. Heat oven to 450øF. Lightly coat 2 jelly-roll pans with vegetable cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion; toss. Arrange vegetables on both pans. Sprinkle with salt and pepper. Roast 30 minutes, until vegetables are tender. 2. Reduce oven temperature to 400øF. Spread 1/2 cup sauce over bottom of 13x9-inch baking dish. Combine pasta, vegetables, 1 cup sauce and Parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 cup sauce over top and sprinkle with mozzarella cheese. Bake 20 to 25 minutes, until bubbly. Garnish with rosemary.