EGGPLANT PASTA WITH MOZZARELLA

Eggplant Pasta with Mozzarella image

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!

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1/2 lb. spaghetti, uncooked
1/4 cup olive oil
1 small eggplant (3/4 lb.), cut into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, minced
5 plum tomatoes, chopped
1-1/2 cups sliced zucchini
1 Tbsp. HEINZ Balsamic Vinegar
1/4 tsp. pepper
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut into 1/2-inch cubes
3 Tbsp. super duper chopped fresh basil

Steps:

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.

Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 24 g