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
How to Make It
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.