Ingredients:

2 pieces of lasagna pasta
1 Tbsp olive oil
2 cups peeled & cubed eggplant
2 small zucchini, cubed
5 garlic cloves
2 cups tomato sauce. Organic ("Garlic and roasted garlic"). Muir Glen or Millina's Finest are both good and "fat free".
1 Tbsp each oregano, thyme & basil
1 cup minimum grated Parmesan Reggiano cheese

Directions:

Cook pasta according to package. Rinse & drain.

While the pasta is cooking, in a large skillet over medium-high heat, heat oil. Add eggplant, zucchini and garlic. Cook 3 minutes stirring frequently.

Stir in spices and tomato sauce. Simmer until ready.

Take two ramekins (oval in shape and about 9 inches long). Cover the bottom with sauce, and add some parmesan cheese. Cut one of the pieces of lasagna in half and arrange the two halves over the sauce. Cover that with sauce and then with the remaining cheese.

Place in 350ª oven until the cheese is melted.

Yield: Two servings

Notes:

This is another made-up recipe, but it seems to work. My wife has approved it for guests.

The recipe is based on the "Eggplant Pasta Salad" recipe, also found here. It is what happens when the weather turns cold and you still feel the need for zucchini & eggplant and pasta..

Of course, it's still hard to find a small eggplant, and there may not be Japanese eggplant available in the winter (as there was not this time). No problem, save the eggplant and any zucchini left over and do chicken cacciatore (a recipe that is not here yet).

This recipe is fast/easy to do, hence its name.