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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

1
small  eggplant (about 3/4 lb.), cut into 1/2-inch pieces
1
medium  onion, chopped
2
cloves  garlic, minced
1/4
cup  olive oil
5
 plum tomatoes, chopped
1-1/2
cups  sliced zucchini
1
Tbsp.  balsamic vinegar
3/4
tsp.  salt
1/4
tsp.  pepper
1/2
lb.  spaghetti, cooked
1
pkg.  (9 oz.) POLLY-O Fresh Mozzarella Cheese (6 balls), drained, cut into 1/2-inch pieces
3
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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