Mostaccioli with Eggplant Sauce

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 20%
  • Fat: 4.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.6g
  • Carbohydrate: 31g
  • Fiber: 0.0g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 348mg
  • Calcium: 0.0mg


  • 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


  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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