Mostaccioli with Eggplant Sauce

Oxmoor House
Add a Mediterranean touch to your table with this saucy pasta side dish. Try it with roasted chicken and a Greek salad.
2 servings.


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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


Combine first 3 ingredients in a small bowl; set aside.

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.

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.

Created date

August 2009

Nutritional Information

Calories 192
Caloriesfromfat 20 %
Fat 4.3 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.6 g
Carbohydrate 31 g
Fiber 0.0 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 348 mg
Calcium 0.0 mg