Middle Eastern Pasta Skillet

Middle Eastern Pasta Skillet

8oz. (2 ¼ cups) uncooked ziti or penne
3 Tablespoons olive or olive oil
3 cups cubed eggplant
1 small green bell pepper, cut into bite-sized strips
1 small onion, cut into thin wedges
½ cup water
½ teaspoon salt
4 Italian plum tomatoes, diced
1 (6oz) container (2/3 cup)purchased garlic or roasted pepper hummus

Cook ziti to desired doneness.

Meanwhile, heat 1 Tablespoon of the oil in 12-inch skillet over medium-high heat until hot. Add eggplant, bell pepper and onion; cover and cook 3 minutes, stirring once. Add water and salt; cook 4 minutes or until eggplant is tender.

Stir in tomatoes, hummus and remaining 2 Tablespoons oil; cook 2 to 3 minutes or until thoroughly heated. Add cooked ziti; toss gently to coat.

4 (1 ¾ cup) servings