Eggplant, Mozzarella Rotini Bowl

Name: Eggplant, Mozzarella Rotini Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 PKG (300 G) Catelli SuperGreens Rotini; 2 (30 mL) tbsp Olive oil; 2 Asian eggplant, diced (about 4 cups/1 L); 1 yellow or orange bell pepper, diced; 1 Small onion, diced; 4 cloves garlic, finely chopped; 1/2 (2 mL) tsp Each salt and pepper; 1/4 (1 mL) tsp hot pepper flakes (optional); 2 (500 mL) cups drained, canned diced tomatoes; 2 (30 mL) tbsp Balsamic vinegar; 1 (250 mL) cup chopped fresh basil; 1 (250 mL) cup cubed fresh mozzarella

If you think you don't love eggplant, try this recipe and you may be surprised. The key is to look for long, thin light purple Asian eggplants, which have a tender texture and mild flavour.

Vegetarian Short

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

15 minutes

Cook time

20 minutes

Servings

4 servings

Catelli SuperGreens Rotini

Ingredients

4 servings

1 PKG (300 G) Catelli SuperGreens Rotini

2 (30 mL) tbspOlive oil

2Asian eggplant, diced (about 4 cups/1 L)

1yellow or orange bell pepper, diced

1Small onion, diced

4cloves garlic, finely chopped

1/2 (2 mL) tspEach salt and pepper

1/4 (1 mL) tsphot pepper flakes (optional)

2 (500 mL) cupsdrained, canned diced tomatoes

2 (30 mL) tbspBalsamic vinegar

1 (250 mL) cupchopped fresh basil

1 (250 mL) cupcubed fresh mozzarella

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat olive oil in a large nonstick skillet set over medium heat. Add eggplant, bell pepper, onion, garlic, salt, pepper and hot pepper flakes (if using) to the skillet. Cook, stirring often, for about 8 minutes or until browned. Stir in tomatoes and balsamic vinegar; simmer for 10 minutes.

Step 2

Meanwhile, prepare rotini according to package directions.

Step 3

Add hot cooked rotini to skillet; toss to coat. Toss in basil just before serving. Garnish each bowl with mozzarella cubes.

Tip

s: – You can substitute 4 cups (1 L) regular eggplant or even zucchini or summer squash for the Asian eggplant. – Fresh mozzarella adds a creamy finish but you can also use regular or part-skim mozzarella cheese. – Draining the tomatoes allows for a quicker simmer on the sauce to achieve a thickened consistency. For a saucier dish, reserve a little of the liquid from the canned tomatoes and add (to taste)along with the hot cooked rotini.