Eggplant Spaghetti with Fresh Mozzarella

A chunky vegetable sauce of eggplant, zucchini and plum tomatoes is tossed with spaghetti, mozzarella and fresh basil for a savory meatless meal.

4 Servings - 35 min - kraftrecipes.com

Servings:4 | Calories:478 | Total Fat:29g | Chol:34mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 29g

45 %

Sat Fat 9g

45 %

Total Carb 33g

11 %

Fiber 6g

24 %

Sugars 8g

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Cholesterol 34mg

11 %

Sodium 497mg

21 %

Protein 23g

47 %

Calories:

37% POLLY-O Fresh Mozzarella Cheese

31% Olive oil

18% Spaghetti

12% Others combined

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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

Directions : View recipe directions on kraftrecipes.com

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