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 26g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 57g
Dietary Fibers 6g
* 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.