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Eggplant Pasta with Mozzarella
Eggplant Pasta with Mozzarella

Eggplant Pasta with Mozzarella

40 Min(s)
40 Min(s) Prep
Bring together a chunky veggie sauce and spaghetti for our Eggplant Pasta with Mozzarella. Mozzarella and basil make this eggplant pasta memorable.
What You Need
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4 servings
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
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
3 Tbsp. super duper chopped fresh basil
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Let's Make It
1
Cook spaghetti as directed on package, omitting salt.
2
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.
3
Drain spaghetti; place in large bowl. Add sauce, cheese and basil; mix lightly.
Kitchen Tips
Tip 1
Note
One small eggplant will yield about 3 cups (1/2-inch) pieces.
Tip 2
Storage Know-How
Store whole eggplant in refrigerator in resealable plastic bag or wrapped in plastic wrap up to 5 days.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 9g
45%
Trans Fat 0.5g
Cholesterol 35mg
12%
Sodium 430mg
19%
Total Carbohydrates 57g
21%
Dietary Fibers 6g
21%
Sugars 10g
20%
Protein 25g
50%
Vitamin A
25%
Vitamin C
15%
Calcium
40%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* 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.
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