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Main Course

Dinner

Eggplant 'Bolognese'

Name: Eggplant &#39;Bolognese&#39;
Prep time: 1 h
Total time: 1 h
Yield: 4 servings, 1-1/2 cups (375 mL) each
Ingredients: 1 Tbsp. olive oil, divided; 1 large eggplant (1 lb./450 g), cut into 1/2-inch pieces; 1 onion, chopped; 2 cloves garlic, minced; 1 red pepper, chopped; 1 zucchini, quartered lengthwise, then cut crosswise into 1/4-inch-thick slices; 1 can (28 fl oz/798 mL) no-salt-added diced tomatoes, undrained; 1 Tbsp. dried oregano leaves; 3 cups fibre-enriched white rotini pasta, uncooked; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 1/4 cup Kraft 100% Parmesan Grated Cheese

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1 Hr

Prep : 1 Hr

This vegetarian pasta sauce is so wonderfully flavourful, you won't miss the beef!

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 Tbsp. olive oil, divided

1 large eggplant (1 lb./450 g), cut into 1/2-inch pieces

1 onion, chopped

2 cloves garlic, minced

1 red pepper, chopped

1 zucchini, quartered lengthwise, then cut crosswise into 1/4-inch-thick slices

1 can (28 fl oz/798 mL) no-salt-added diced tomatoes, undrained

1 Tbsp. dried oregano leaves

3 cups fibre-enriched white rotini pasta, uncooked

1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

1/4 cup Kraft 100% Parmesan Grated Cheese

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Step 1

Heat 1-1/2 tsp. oil in large skillet on medium-high heat. Add eggplant, onions and garlic; cook 6 to 8 min. or until onions are crisp-tender, stirring occasionally. Transfer to bowl; cover to keep warm.

Step 2

Heat remaining oil in same skillet on medium heat. Add peppers and zucchini; cook and stir 7 to 8 min. or until crisp-tender. Add tomatoes, oregano and eggplant mixture; mix well. Bring to boil; simmer on medium-low heat 20 min. or until sauce is thickened and eggplant is tender, stirring occasionally.

Step 3

Meanwhile, cook pasta as directed on package, omitting salt.

Step 4

Stir dressing into tomato sauce. Drain pasta. Serve topped with tomato sauce and cheese.

Kraft Kitchen Tips!

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.

Nutrition

Calories

390

Calories From Fat

% Daily Value

Fat 9 g

Saturated fat 2 g

10 %

Cholesterol 5 mg

Sodium 260 mg

11 %

Carbohydrate 68 g

Fibre 13 g

Sugars 16 g

Protein 13 g

Vitamin A

25 %

Vitamin C

150 %

Calcium

15 %

Iron

35 %

Servings

4 servings, 1-1/2 cups (375 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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