Eggplant Pasta with Mozzarella

Ingredients

• 1 Tbsp heinz balsamic vinegar 
• 0.8 lb eggplant cut into 1/2-inch pieces
• 3 Tbsp basil fresh chopped
• 2 cloves garlic minced
• 8 oz mozzarella cheese cut into 1/2-inch cubes kraft
• 0.3 cup olive oil 
• 1  onion chopped
• 0.3 tsp pepper 
• 5  plum tomatoes chopped
• 0.5 lb pasta like spaghetti uncooked
• 1.5 cups zucchini sliced

Equipment

• bowl
• frying pan

Directions

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add eggplant, onions and garlic; cook and stir 10 min. Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
4. Drain spaghetti; place in large bowl.
5. Add sauce, cheese and basil; mix lightly.