This meatless pasta recipe combines eggplant, fire-roasted tomatoes, and smoky mozzarella cheese for a main dish that's ready in just over 30 minutes.




  • Trim eggplant and cut into 1/2-inch pieces. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.

  • Stir in tomatoes and break up with a wooden spoon. Add oregano, salt and red pepper flakes. Simmer for 15 minutes, stirring occasionally.

  • While sauce is simmering, cook pasta following package directions. Drain and reserve 1 cup of the cooking water.

  • Toss drained pasta with sauce. Add reserved pasta water, in 1/4 cup increments until desired consistency.

  • Stir in cheese and allow to melt slightly and serve.

Nutrition Facts

451 calories; 13 g total fat; 3 g saturated fat; 15 mg cholesterol; 996 mg sodium. 68 g carbohydrates; 6 g fiber; 16 g protein;