Eggplant Spaghetti with Fresh Mozzarella

1 small eggplant, (about 3/4 pound) cut into 1/2-inch cubes (about 3 cups)
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
5 plum tomatoes, chopped
1-1/2 cups sliced zucchini
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound spaghetti, cooked, drained
1 pkg 9 ounces fresh mozzarella, drained and cut into 1/2-inch pieces
3 tablespoons chopped fresh basil leaves

Cook and stir eggplant, onion and garlic in oil in large skillet on medium heat 10 minutes. Add tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 minutes or until vegetables are tender and sauce is thickened. Toss hot pasta, vegetable mixture, mozzarella cheese and basil.



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