Eggplant and Zucchini with Pasta in a Greek Red Sauce

Name: Eggplant and Zucchini with Pasta in a Greek Red Sauce
Prep time: 25 min
Total time: 25 min
Cuisine: Greek
Ingredients: 5 oz. (2 cups) uncooked mini-lasagna noodles (mafalda); 1 small zucchini, cut into short julienne strips; 1 small Japanese eggplant, cut into 1/2-inch cubes; 1/3 cup chopped green onions; 2 garlic cloves, minced; 1 (14.5-oz.) can stewed tomatoes, undrained; 3/4 cup drained canned dark red kidney beans, rinsed; 1 teaspoon dried oregano leaves; 1/4 teaspoon dried thyme leaves