Rotini with Eggplant-Pepper Sauce

* Exported from MasterCook *

Rotini with Eggplant-Pepper Sauce

Recipe By : Prevention's Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:40
Categories : Low-Fat Quick'n'easy
Entree Pasta
New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small eggplant -- peeled and diced
1 teaspoon salt
1/2 cup white wine -- or
apple juice
1 small onion -- chopped
2 cups red bell peppers -- chopped
2 cups green bell peppers -- chopped
2 cups yellow bell peppers -- chopped
16 ounces plum tomatoes -- canned with juice
2 large garlic cloves -- minced
1 teaspoon honey
2 tablespoons chopped fresh basil
12 ounces rotini -- dry measure

Review: "Rotini or spirals grab the sauce. Salting eggplant draws out the
bitterness that hides in the 'juice'. Remember to rinse well to remove salt
and use lots of towels to pat dry."

Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let
stand for 15 minutes to absorb the salt and release excess moisture. Rinse
well to remove the salt; pat dry with paper towels. Spread the eggplant in a
single layer on paper towels.

Bring the wine or apple juice to a boil in a large no-stick frying pan. Add
the onions and simmer, stirring frequently, for 3 minutes, or until
softened. Add the red, green and yellow peppers, tomatoes (with juice),
garlic, honey and basil. Reduce the heat to medium and simmer, stirring
occasionally, for 10 minutes, or until the peppers are very soft.

Add the eggplant and simmer for 10 minutes, or until the sauce is thick.

While the sauce is cooking, cook the rotini in a large pot of boiling water
until just tender. Drain. Return to the pot. Add the sauce and toss well to
combine.
15 minutes of attention; 40 minutes total
Per serving 393 calories; 3 g. total fat (7%); 4 g. saturated fat.

EASY FREEZE: Make Ahead Weeknight supper
Eggplant-Pepper Sauce tastes even richer after it's been frozen, so make
extra for busy weeknight suppers. Separately freeze the cooked pasta in
self-sealing plastic freezer bags and the sauce in tightly lidded containers.
- Reheat the sauce in a covered saucepan over low heat for 15 minutes,
stirring frequently, or
- microwave on high power for 3 minutes.
Immerse frozen cooked pasta in boiling-water for 2 to 3 minutes, or until hot.

ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe



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