Ratatouille Meatball Pasta

1/2 cup soft bread crumbs

2 egg whites, slightly beaten

2 tablespoons finely chopped onion

1 teaspoon minced garlic

1/2 teaspoon salt

1/8 teaspoon pepper

1 pound ground beef

Ratatouille sauce

1 medium eggplant, cut into 1/2-inch pieces

1 large yellow bell pepper, cut into 1/2-inch pieces

1 cup coarsely chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon dried thyme leaves, crushed

1/4 teaspoon salt

1/8 teaspoon black pepper

2 cups coarsely chopped seeded plum tomatoes

3 tablespoons chopped fresh basil

3 cups hot cooked penne pasta

2 tablespoons shredded reduced fat mozzarella cheese

Chopped fresh basil (optional)

For the sauce: Heat oven to 400 degrees. Spray metal baking sheet with nonstick cooking spray.

Combine eggplant, bell pepper, onion, 2 cloves garlic, oil, thyme, salt and teaspoon black pepper in large bowl. Arrange in single layer on baking sheet. Roast 20 minutes. Add tomatoes and toss to combine; continue roasting 10-15 minutes or until vegetables are tender. Remove from oven; keep warm. Leave oven on.

For the meatballs: Combine bread crumbs, egg whites, onion, garlic, salt, pepper and ground beef in large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs. Place on rack in broiler pan. Bake 17-19 minutes.

Stir 3 tablespoons basil into vegetable mixture; season with salt and pepper, as desired. Toss with pasta and meatballs in shallow serving bowl. Sprinkle with cheese. Garnish with additional basil, if desired.

Serves four.

Cook's tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

@Recipe nutrition:Nutrition values per serving: 418 calories, 11 g fat (4 g saturated), 47 g carbohydrates, 6 g fiber, 33 g protein, 66 mg cholesterol, 591 mg sodium.

"The Healthy Beef Cookbook" (2007 John Wiley & Sons)