Shop IngredientsHow this works
- 3 ounces whole-grain pasta
- 4.5 ounces low-fat mozzarella
- 1/2 eggplant
- 2 ounces sun-dried tomatoes (preferably in olive oil)
- 1.5 ounces arugula
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
- Salt, to taste
- In a medium pot, bring water to a roiling boil. Cook pasta according to package instructions.
- Sponge the sun-dried tomatoes with a paper towel to absorb excess oil, then cut into thin strips.
- Dice eggplant and mozzarella.
- Take 2 teaspoons olive oil from jar of sun-dried tomatoes and heat in a skillet. Stir-fry eggplant approximately 15 minutes, until medium brown and soggy.
- Mix all ingredients together, season with salt.
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