Eggplant Spaghetti with Fresh Mozzarella Recipe

Name: Eggplant Spaghetti with Fresh Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook spaghetti as directed on package, omitting salt.
2
Meanwhile, heat oil in large skillet on medium heat.
3
Add eggplant, onions and garlic; cook and stir 10 min.
4
Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min.
5
or until vegetables are tender and sauce is thickened, stirring occasionally.
6
Drain spaghetti; place in large bowl.
7
Add sauce, cheese and basil; mix lightly.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Spaghetti with Fresh Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Spaghetti with Fresh Mozzarella

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