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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.
Vegetarian
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-120 Min
Serves
icon-servings-14
Eggplant, Mozzarella Rotini Bowl
Catelli SuperGreens Rotini

Ingredients

  • 1 PKG (300 G) Catelli SuperGreens Rotini
  • 2 tbsp (30 mL) 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 tsp (2 mL) each salt and pepper
  • 1/4 tsp (1 mL) hot pepper flakes (optional)
  • 2 cups (500 mL) drained, canned diced tomatoes
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 cup (250 mL) chopped fresh basil
  • 1 cup (250 mL) cubed fresh mozzarella

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.

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.