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.

Meanwhile, prepare rotini according to package directions.

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

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.