Eggplant Spaghetti with Fresh Mozzarella

Eggplant Spaghetti with Fresh Mozzarella

Prep Time

15 minutes

Cook Time

35 minutes

Serves

 
Eggplant Spaghetti with Fresh Mozzarella

All the veggies in this spaghetti is a wonderful way to use vegetables from your garden to add depth to your pasta meal.

This recipe courtesy
of KRAFT®

Nutrition Information

Per Serving

Calories: 580, Total fat: 30 g, Saturated fat: 11 g, Cholesterol: 40 mg, Sodium: 720 mg, Carbohydrate: 56 g, Dietary fiber: 6 g, Sugars: 10 g, Protein: 23 g, Vitamin A: 30 %DV, Vitamin C: 20 %DV, Calcium: 25 %DV, Iron: 15 %DV

Tips

NOTE: One small eggplant will yield about 3 cups (1/2-inch) pieces.

STORAGE KNOW-HOW: Store whole eggplant in refrigerator in resealable plastic bag or wrapped in plastic wrap up to 5 days.

Ingredients

  • 1 small eggplant (about 3/4 pound), cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 5 plum tomatoes, chopped
  • 1 1/2 cups sliced zucchini
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/2 pound spaghetti, cooked
  • 1 package (9 ounce) POLLY-O Fresh Mozzarella Cheese (6 balls), drained, cut into 1/2-inch pieces
  • 3 tablespoon chopped fresh basil

Preparation

  • 1 COOK and stir eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min.
  • 2 STIR in tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Place in large serving bowl.
  • 3 ADD hot spaghetti, mozzarella cheese and basil; toss lightly.

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