Eggplant and Cream On Pasta

1. 1

   To make the seasoning mix, combine the peppercorns, dry mustard, onion powder, salt, garlic powder, basil leaves and white pepper in a small bowl and set aside.

2. 2

   Combine the cottage cheese, skim milk and cream cheese in a blender and process until smooth.

3. 3

   Set aside.

4. 4

   Heat a heavy 10-inch skillet, preferably nonstick, over high heat for about four minutes.

5. 5

   Combine 1 cup of the eggplant, 1 cup of the onions, 1 cup of the mushrooms, and 2 tablespoons of the seasoning mix in the skillet.

6. 6

   Stir and cook for two to three minutes.

7. 7

   Add 1 cup of the apple juice and cook, scraping the bottom occasionally, until all the liquid evaporates and a glaze forms, about 15 minutes.

8. 8

   Add the remaining apple juice, scrape the bottom of the skillet, and add the chicken stock, and the remaining eggplant, onions, mushrooms and seasoning mix.

9. 9

   Stir, bring to a boil, and cook over medium heat for 10 minutes.

10. 10

    Remove from heat and whisk the cottage cheese mixture into the sauce until blended.

11. 11

    Add drained pasta, toss, and serve.

* Per serving · 4 servings · Values may vary.