INGREDIENTS
1/2 lb
cooked whole-wheat spaghetti
1
eggplant
2
zucchinis
2
roma tomatoes
2 cloves
garlic
1/3 cup
dry white wine
3 tbsp
olive oil
1 1/2 tsp
tomato sauce
1 1/4 tsp
dried thyme
1 serving
bell pepper
15 ozs
canned tomato sauce
3/4 cup
parmesan cheese