Ratatouille Pasta

4 ounces uncooked fresh angel-hair pasta
2 cups chopped eggplant
1 cup chopped green pepper
1 14-ounce can chopped tomatoes, with juice
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Place pasta in the bottom of a casserole dish. Top with vegetables. Pour tomatoes over all and sprinkle with spices. Cover and microwave on high for 4-5 minutes or until pasta is tender.

Release steam, then recover and let stand 5 minutes. Before serving, toss gently.

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