1small eggplantabout a cup chopped, peppers or most other veggies on-hand could be substituted
1cloveof garlicminced
1cupcooked pasta (shells gemelli or macaroni are good choices
⅓cupsalsa
½cupgrated sharp cheddar + another ¼ cup for topping
1tbsbread crumbs
Instructions
Preheat oven to 375 degrees.
Place butter or oil in skillet over med-high heat. Once pan is hot, add the vegetables and garlic. Saute a little under your usual preference, as they will cook a little more in casserole dish.
Turn off burner and stir in the salsa and ½ cup of cheese, then divide into 2 small (single serve) casseroles, that have been coated with non-stick cooking spray.
Top each with half the bread crumbs and remaining cheddar. Then bake for approx 20 minutes, cheese should be all melted and starting to brown.
Allow to cool a few minutes, then serve right in the individual casseroles.