Food network

3/4 lb. egg noodles
1/2 lb. eggplant, peeled and diced
1/2 lb. zucchini\cooked, sliced
2 Tbsps. virgin olive oil
1-1/2 lbs. sirloin steaks, cut into 1/2 inch slices
2 carrots\cooked, sliced
3/4 cup onion\cooked, diced
2 cloves garlic, minced
1 lb. recipe-ready crushed tomatoes
3 Tbsps. tomato paste
1-1/2 tsps. Italian herb seasoning
1/4 tsp. pepper
1/4 lb. shredded mozzarella cheese
3 Tbsps. grated Parmesan cheese

DIRECTIONS:

Cook noodles in boiling salted water until al dente. Drain and keep warm. Combine eggplant and zucchini in a colander and sprinkle generously with salt. Let sit 20 minutes. Rinse thoroughly under cold water. Drain and pat dry. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 4-5 minutes, stirring frequently, until browned. Add eggplant, zucchini, carrots, onions and garlic 3 minutes. Stir in remaining ingredients, except pasta and cheeses, and mix thoroughly. Reduce heat to low and simmer 20 minutes or until vegetables are tender. Combine noodles with vegetables in a serving bowl and toss. Sprinkle with mozzarella and Parmesan.