Eggplant, Mozzarella Rotini Bowl
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.
Tips | 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. |

Cooking Steps
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 3 
Add hot cooked rotini to skillet; toss to coat. Toss in basil just before serving. Garnish each bowl with mozzarella cubes.
