Vegetarian is delicious and easy with this 30-minute recipe. Toss pasta with a quick-to-make eggplant and tomato sauce then top with smoked mozzarella.




  • Heat oil in large skillet over medium-high heat. Add onion, eggplant and garlic. Sauté 5 minutes, stirring frequently, or until softened.

  • Add tomatoes, rosemary, oregano, salt, pepper flakes and wine. Bring to a simmer; simmer, uncovered, 15 minutes, stirring occasionally.

  • While sauce is simmering, cook pasta following package directions. Drain.

  • Toss pasta with eggplant mixture. Top with smoked mozzarella and let melt slightly. Serve immediately. Makes 6 servings.

Nutrition Facts

427 calories; 12 g total fat; 10 mg cholesterol; 866 mg sodium. 67 g carbohydrates; 15 g protein;