Main dishes

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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danifsu

posted:8/24/2011

Excellent!

a cook

posted:6/22/2010

This was great! I didn't use the vinegar only because I didn't have any, I used some red wine instead. The tomatoes gave it a great flavor. This was a great meal. My husband loved it and he's picky!

lrowland

posted:3/31/2010

This has been a hit each time I've made it. I subsitute FETA cheese for the mozarella for a little more flavor & it turned out great. Kids eat it up & don't realize they're eating veggies. Very filling.

marhefka1

posted:2/23/2010

Well, I loved it, needs some extra seasoning. All the veggies really filled me up and were very satisfying. My family, however, all but hated it. Very frustrating, but if I make it again, it will be easy to just make a smaller portion for myself.

a cook

posted:1/14/2010

Yummy!!! I added mushrooms and a little more olive oil. It was very good. I would make it again and I think I would use Portobella mushrooms instead of eggplant. Oh and I can't cook and I did it! Easy!!

oridoll

posted:10/13/2009

Very tasty. I added mushrooms to it but I didn't use balsamic vinegar. Tip: leave the lid on, so the sauce won't dry. Great recipe.

DEBYIAC1

posted:9/11/2009

This was so good there was none left, the only thing I did was add a little more olive oil. It was a keeper I will make this often.

meggs333

posted:8/21/2009

This was pretty tasty. I did not have balsamic so I used red wine vinegar and it was too strong of a taste. I will make it again but use wine instead, perhaps a nice red wine or white wine and see what turns out better. I agree that the recipe was a little too dry so I added more red wine vinegar than I should, but I think wine will work nicely next time! My husband liked it too and is looking forward to the newer version.

ksud1079

posted:8/13/2009

I made this recipe for my husband tonight and he absolutely LOVED it! I added some sliced squash as well as red, green, yellow, & orange bell peppers to the dish as well. I will definitely be making this again in the future.

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!!!