3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth peanut butter
1 tablespoon honey
3 garlic clove, minced
2 tablespoons minced fresh ginger
2 eggplants (1 pound each), peeled and cut into 1/2-inch chunks
8 ounces snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
8 ounces pappardelle (fresh or dry)
- In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.
- Place eggplants in a steaming basket set over a pan of simmering water; cover, and cook until almost tender, turning eggplant occasionally, about 15 minutes (add more water as needed). Add snow peas and bell peppers; cook until crisp-tender and eggplant is tender, about 5 minutes. Remove basket from pan.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; add pasta and steamed vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve warm or at room temperature.
- Main Dishes, Pasta
- Other Asian