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Ingredients
  • 1 package (16 oz) ziti
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 cups cubed (1 inch) unpeeled eggplant
  • 1 ½ cups sliced zucchini
  • 1 ½ cups sliced yellow summer squash
  • ¼ teaspoon salt
  • 1 jar (7 oz) roasted red bell peppers, drained, chopped
  • 2 jars (24 oz each) tomato and basil pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 cup crumbled chèvre (goat) cheese (4 oz)
  • Chopped fresh basil leaves, if desired
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