INGREDIENTS
1
eggplant, cut into 1/2-inch-thick slices
1/2 cup
Basil, fresh
4 cups
Green onions
1 tbsp
Lemon rind
4
Plum tomatoes
1
Red bell pepper
3/4 lb
Zucchini
6 cups
Penne, hot cooked
1 tsp
Salt
1
Cooking spray
2 tbsp
Olive oil, extra-virgin
1/4 cup
Parmesan cheese, grated fresh