INGREDIENTS
1 3/4 cups
Cherry tomatoes
1
Eggplant, cut into 3/4-inch cubes
2 tsp
Herbs, mixed dried
2
Zucchini, medium
1 1/2 cups
Wholewheat penne pasta, dried
1 pinch
Salt
1 tbsp
Olive oil or canola oil
3 tbsp
Creme fraiche or ricotta cheese
2 3/4 oz
Mozzarella cheese, fresh