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.

Prep Time

15 Minutes

Cook Time

20 Minutes

Serves

4 People

Catelli SuperGreens Rotini View Pasta

Vegetarian

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 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.

Ingredients

1 PKG (300 G)CATELLIÂ® SuperGreensâ¢ Rotini
olive oil 2 tbsp (30 mL)
Asian eggplant, diced (about 4 cups/1 L) 2
yellow or orange bell pepper, diced 1
small onion, diced 1
cloves garlic, finely chopped 4
each salt and pepper 1/2 tsp (2 mL)
hot pepper flakes (optional) 1/4 tsp (1 mL)
drained, canned diced tomatoes 2 cups (500 mL)
balsamic vinegar 2 tbsp (30 mL)
chopped fresh basil 1 cup (250 mL)
cubed fresh mozzarella 1 cup (250 mL)

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