Pasta Ratatouille

8 oz. uncooked fusilli or rotini pasta
2 Tbsp. olive oil, divided
1 1/2 C. frozen bell pepper and onion stir-fry
2 C. diced eggplant
1 small zucchini, diced
1/4 tsp. salt
14.5 oz. can diced tomatoes with Italian style herbs
1 oz. shredded fresh Asiago or Parmesan cheese
2 Tbsp. chopped fresh Parsley

1. Cook pasta to desired doneness as directed on package.  Drain; return to saucepan.  Add 1 Tbsp olive oil and toss to coat.

2. Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot.  Add bell pepper stir-fry; cook and stir 2 minutes.  Add eggplant and zucchini; sprinkle with salt.  Cook and stir 3-4 minutes or until zucchini is crisp tender.

3. Stir in tomatoes.  Reduce heat to medium; cook until thoroughly heated, stirring occasionally.  Stir in pasta and 2 Tbsp. cheese.  Sprinkle with parsley and remaining 2 Tbsp. cheese.