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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mostaccioli with Eggplant Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy