Asian Style Pasta

Serves 4

3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta

In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.

Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.

Cook pasta until al dente.

Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.

Submitted by Cheryl Rowell summarized from Everyday Food