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1 cup Shortcut Wholewheat Pasta (I used penne)
1 Small Onion (finely diced)
1 Small Carrot (peeled and finely diced)
1 Medium Eggplant (diced)
½ cup Soy granules aka TVP (optional, soaked in hot water for 10 minutes, then drained and squeezed)
1 cup Marinara sauce (homemade or storebought)
2 tsp olive oil
1 Garlic clove (finely minced)
1 tsp Dried Italian Seasoning
¼ tsp Crushed Red Pepper
1½ cups vegetable stock

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Preheat oven to 350°F.
Heat oil in a oven safe saute pan over medium heat. Add the onions, carrot and garlic; cook, stirring frequently until the veggies are tender, about 4~5 minutes.
Stir in the eggplant and the soy granules. Cover and cook till eggplant is tender and soft, about 6~8 minutes.
Add Italian seasoning, crushed red pepper and salt.
Stir in the vegetable stock, marinara sauce, pasta and 2tbsp basil. Bring the mixture to a boil; cook for 10~12 minutes or until the pasta is almost cooked, stirring frequently.
Top with grated mozzarella and parmesan cheese on top. Bake for 12~15 minutes or until pasta is done. Sprinkle with remaining 1tbsp basil and serve!!