Rotini with Eggplant-Pepper Sauce

Title:
Rotini with Eggplant-Pepper Sauce

Yield:
4 Servings

Categories:
Low-Fat,
Quick'n'eas,
Entree,
Pasta




Ingredients:





     1 sm Eggplant; peeled and diced


     1 ts Salt


   1/2 c  White wine; or apple juice


     1 sm Onion; chopped


     2 c  Red bell peppers; chopped


     2 c  Green bell peppers; chopped


     2 c  Yellow bell peppers; chopped


    16 oz Plum tomatoes; canned with


          -juice


     2 lg Garlic cloves; minced


     1 ts Honey


     2 tb Chopped fresh basil


    12 oz 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


 Recipe By     : Prevention's Healthy One-Dish Meals (1996)


 


 Posted to MC-Recipe Digest V1 #284


 


 Date: Thu, 07 Nov 1996 15:08:51 -0800


 


 From: Hanneman