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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:
40 min
total:
40 min
servings
total:
4 servings
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What You Need

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.  balsamic vinegar
1/4
tsp.  pepper
1
pkg.  (8 oz.) KRAFT Mozzarella Cheese, cut into 1/2-inch cubes
3
Tbsp.  chopped fresh basil

Make It

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.

Kraft Kitchens Tips

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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