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