Mostaccioli with Eggplant Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Add a Mediterranean touch to your table with this saucy pasta side dish. Try it with roasted chicken and a Greek salad. Ingredients:
1/4 cup crumbled feta cheese |
1 tablespoon shredded fresh basil |
2 teaspoons red wine vinegar |
olive oil-flavored vegetable cooking spray |
2 tablespoons chopped onion |
1 1/2 teaspoons minced garlic |
1 cup peeled, cubed eggplant |
1/2 cup peeled, seeded, and chopped tomato |
1/2 cup canned no-salt-added chicken broth, undiluted |
1/4 cup no-salt-added tomato sauce |
1/8 teaspoon dried thyme |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 ounces thin mostaccioli pasta, uncooked |
Directions:
1. Combine first 3 ingredients in a small bowl; set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 2 minutes or until tender. Add eggplant and next 6 ingredients; cook, uncovered, over medium heat 10 minutes, stirring frequently. Remove from heat, and keep warm.
3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add eggplant mixture and cheese mixture; toss gently. Serve warm.
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