Bring together a chunky veggie sauce and spaghetti for our Eggplant Pasta with Mozzarella. With zucchini, tomatoes, garlic, the mozzarella and basil make this eggplant pasta memorable for any day of the week!
What You Need
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
1/4 cup olive oil
1 small eggplant (3/4 lb.), cut into 1/2-inch pieces
Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add eggplant, onions and garlic; cook and stir 10 min. Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
Drain spaghetti; place in large bowl. Add sauce, cheese and basil; mix lightly.
One small eggplant will yield about 3 cups (1/2-inch) pieces.
Store whole eggplant in refrigerator in resealable plastic bag or wrapped in plastic wrap up to 5 days.
Calories From Fat
% Daily Value*
Total Fat 27.00g
Saturated Fat 9.00g
Trans Fat 0.00g
Total Carbohydrates 60.00g
Dietary Fibers 8.00g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.