Eggplant Spaghetti with Fresh Mozzarella

Eggplant Spaghetti with Fresh Mozzarella recipe

photo by:kraft

A chunky vegetable sauce of eggplant, zucchini and plum tomatoes is tossed with spaghetti, mozzarella and fresh basil for a savory meatless meal.

time

prep:

15 min

total:

35 min

servings

total:

4 servings

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What You Need

small eggplant (about 3/4 lb.), cut into 1/2-inch pieces

medium onion, chopped

cloves garlic, minced

1/4

cup olive oil

plum tomatoes, chopped

1-1/2

cups sliced zucchini

Tbsp. balsamic vinegar

3/4

tsp. salt

1/4

tsp. pepper

1/2

lb. spaghetti, cooked

pkg. (9 oz.) POLLY-O Fresh Mozzarella Cheese (6 balls), drained, cut into 1/2-inch pieces

Tbsp. chopped fresh basil

Make It

COOK and stir eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min.

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.

ADD hot spaghetti, mozzarella cheese and basil; toss lightly.

Kraft Kitchens Tips

Size-Wise

Why wait? Serve this quick meatless meal to your family tonight!

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.

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adaldo

posted:8/3/2009

We really loved this recipee! I added a little more balsamic and then some garlic salt to taste (it def needed more salt). I peeled and soaked the eggplant and peeled the zucc. as well. Served with some parmesian on top- Excellent!!!

punk9er

posted:3/28/2009

I was very surprised by how filling this meal was. It was very flavorful with all the different veggies. I added a little extra balsamic vinegar because I didn't feel it covered everything well enough. This was definite hit in my house and will make it again!

lissa0081

posted:5/6/2008

recipe was good, but balsamic vinegar too strong. next time would use less vinegar. may use italian dressing instead.

stitchesaroundtheworld

posted:11/9/2007

The ingredients themselves in the recipe were really good. My family really did not care much for this recipe. We all agreed that it was the balsamic vinegar. We never had it before and it just wasn't our cup of tea. I think that if I made this again we would leave out the balsamic vinegar and just add some tomato sauce instead.

DSaucke

posted:9/10/2007

I couldn't find zucchini, eggplant and tomato sauce / pasta recipe when I wanted to make it the other night, so got on line hoping to find it. I couldn't find it, but found this one, so I tried it. It was tasty - my husband said this was better than the recipe I lost!

Gingerspices

posted:10/17/2006

I love this dish! I like to use more zuchini & a larger eggplant to make it a healthier and more fulfilling portion. I also mince a few more cloves of garlic and add to the amount of balsalmic vinegar to make up for the added volume.

a cook

posted:10/11/2006

My husband loved it. There is a different taste in every bite. Might be alittle dry. Next time I may substitute the eggplant for portabella mushrooms and add a small can of tomato sauce. This was good just the way it is though.

tldawson3

posted:9/15/2006

If I make this again I will make a couple of changes - it did get the kids & hubby to try eggplant!

a cook

posted:7/13/2006

Excellent! My husband loved this dish!

a cook

posted:6/4/2006

I don't know if I did something wrong in this recipe, but I am normally a good cook. This dish was quite bland...actually, my husband and I decided this was a "not to make again" recipe. With all the other rave reviews, I was quite surprised not to like it. If I did try it again, I would definately add some more flavor or spice to it...and maybe a little cubed chicken.