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.
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.
Eggplant, Mozzarella Rotini Bowl
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
1Heat 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.
2Meanwhile, prepare rotini according to package directions.
3Add hot cooked rotini to skillet; toss to coat. Toss in basil just before serving. Garnish each bowl with mozzarella cubes.
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