For sauce

1½ cups canned reduced-sodium crushed tomatoes

3 teaspoons minced garlic

1/8 teaspoon cayenne

1/2 cup chopped, fresh basil

For stir-fry:

Olive oil spray

1½ cups sliced onion

1½ cups eggplant cubes with skin, (about ½ inch)

¾ cups zucchini cubes, (about ½ inch)

¾ cup red bell pepper cubes, (about ½ inch)

4 canned artichoke hearts, quartered (about 1½ cups)

Salt and freshly ground black pepper

To finish dish

¼ pound whole wheat thin spaghetti

3 teaspoons olive oil

Salt and freshly ground black pepper

¼ cup grated Parmesan cheese

Place a large saucepan filled with 3 to 4 quarts of water on to boil.

Reserve 1 tablespoon basil for garnish. Mix together crushed tomatoes, garlic, cayenne and ¼ cup basil. Set aside.

Heat a wok or large skillet over high heat and spray with olive oil spray. When wok is hot, add onion, eggplant and zucchini. Toss 2 minutes. Add bell pepper and artichoke hearts. Stir-fry 4 to 5 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour sauce over vegetables.

Add pasta to boiling water and cook 8 minutes or according to package instructions. Drain.

Add olive oil to wok. When wok is smoking, add drained pasta. Toss well for about 2 minutes — the pasta should be crisp. Divide pasta between two dinner plates. Spoon vegetables on top. Sprinkle with reserved basil and Parmesan cheese.

Yield 2 servings.

Per serving: 530 calories (35% from fat), 20.4 g fat (3.1 g saturated, 5.6 g monounsaturated), 9 mg cholesterol, 17.3 g protein, 76.1 g carbohydrates, 15.6 g fiber, 575 mg sodium.