Mostaccioli with Eggplant Sauce

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

Preparation

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.