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    Eggplant Spaghetti with Fresh Mozzarella


    Source of Recipe


    Internet

    List of Ingredients




    1 small eggplant, (about 3/4 pound) cut into 1/2-inch cubes (about 3 cups)
    1 medium onion, chopped
    2 cloves garlic, minced
    1/4 cup olive oil
    5 plum tomatoes, chopped
    1 1/2 cups sliced zucchini
    1 tablespoon balsamic vinegar
    3/4 teaspoon salt
    1/4 teaspoon pepper
    1/2 pound spaghetti, cooked, drained
    1 pkg 9 ounces fresh mozzarella, drained and cut into 1/2-inch pieces
    3 tablespoons chopped fresh basil leaves

    Recipe



    Cook and stir eggplant, onion and garlic in oil in large skillet on medium heat 10 minutes.

    Add tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 minutes or until vegetables are tender and sauce is thickened.

    Toss hot pasta, vegetable mixture, mozzarella cheese and basil

 

 

 


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