PASTA WITH EGGPLANT, SNOW PEAS, BELL PEPPER, AND GINGER PEANUT SAUCE

Pasta with Eggplant, Snow Peas, Bell Pepper, and Ginger Peanut Sauce image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth peanut butter
1 tablespoon honey
3 cloves garlic, 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 (broad noodles with curly edges)

Steps:

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.

Nutrition Facts : Calories 369 g, Fat 5 g, Fiber 6 g, Protein 14 g