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Name: Rotini with Eggplant-Pepper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 sm Onion chopped; 16 oz Plum tomatoes; canned with; 1 sm Eggplant; peeled and diced; 2 c Green bell peppers; chopped; 1 ts Honey; 12 oz Rotini; dry measure; 1/2 c White wine; or apple juice; 2 lg Garlic minced; 2 tb Chopped fresh basil; 1 ts Salt; 2 c Red bell peppers; chopped; 2 c Yellow bell peppers; chopped

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INGREDIENTS

1 sm Onion ; chopped
16 oz Plum tomatoes; canned with
1 sm Eggplant; peeled and diced
2 c Green bell peppers; chopped
1 ts Honey
12 oz Rotini; dry measure
1/2 c White wine; or apple juice
2 lg Garlic ; minced
2 tb Chopped fresh basil
1 ts Salt
2 c Red bell peppers; chopped
2 c Yellow bell peppers; chopped

Servings

INSTRUCTIONS

Review: "Rotini or spirals grab the sauce. Salting eggplant draws out the bitterness that hides in the juice. Remember to rinse well to remove salt and use lots of towels to pat dry." Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let stand for 15 minutes to absorb the salt and release excess moisture. Rinse well to remove the salt; pat dry with paper towels. Spread the eggplant in a single layer on paper towels. Bring the wine or apple juice to a boil in a large no-stick frying pan. Add the onions and simmer, stirring frequently, for 3 minutes, or until softened. Add the red, green and yellow peppers, tomatoes (with juice), garlic, honey and basil. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the peppers are very soft. Add the eggplant and simmer for 10 minutes, or until the sauce is thick. While the sauce is cooking, cook the rotini in a large pot of boiling water until just tender. Drain. Return to the pot. Add the sauce and toss well to combine. 15 minutes of attention; 40 minutes total Per serving 393 calories; 3 g. total fat (7%); 4 g. saturated fat. EASY FREEZE: Make Ahead Weeknight supper Eggplant-Pepper Sauce tastes even richer after its been frozen, so make extra for busy weeknight suppers. Separately freeze the cooked pasta in self-sealing plastic freezer bags and the sauce in tightly lidded containers. - - Reheat the sauce in a covered saucepan over low heat for 15 minutes, stirring frequently, or - - microwave on high power for 3 minutes. Immerse frozen cooked pasta in boiling-water for 2 to 3 minutes, or until hot. ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe Recipe By : Preventions Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 15:08:51 -0800 From: Hanneman

NOTES

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Rotini with Eggplant-Pepper Sauce

1 sm Onion chopped
16 oz Plum tomatoes; canned with
1 sm Eggplant; peeled and diced
2 c Green bell peppers; chopped
1 ts Honey
12 oz Rotini; dry measure
1/2 c White wine; or apple juice
2 lg Garlic minced
2 tb Chopped fresh basil
1 ts Salt
2 c Red bell peppers; chopped
2 c Yellow bell peppers; chopped

Review:  "Rotini or spirals grab the sauce.  Salting eggplant draws out the  bitterness that hides in the juice.  Remember to rinse well to remove  salt and use lots of towels to pat dry."    Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let  stand for 15 minutes to absorb the salt and release excess moisture. Rinse  well to remove the salt; pat dry with paper towels. Spread the eggplant in  a single layer on paper towels.    Bring the wine or apple juice to a boil in a large no-stick frying pan. Add  the onions and simmer, stirring frequently, for 3 minutes, or until  softened. Add the red, green and yellow peppers, tomatoes (with juice),  garlic, honey and basil. Reduce the heat to medium and simmer, stirring  occasionally, for 10 minutes, or until the peppers are very soft.    Add the eggplant and simmer for 10 minutes, or until the sauce is thick.    While the sauce is cooking, cook the rotini in a large pot of boiling water  until just tender. Drain. Return to the pot. Add the sauce and toss well to  combine. 15 minutes of attention; 40 minutes total Per serving 393  calories; 3 g. total fat (7%); 4 g. saturated fat.    EASY FREEZE:  Make Ahead Weeknight supper Eggplant-Pepper Sauce tastes even  richer after its been frozen, so make extra for busy weeknight suppers.  Separately freeze the cooked pasta in self-sealing plastic freezer bags and  the sauce in tightly lidded containers. - - Reheat the sauce in a covered  saucepan over low heat for 15 minutes, stirring frequently, or - -  microwave on high power for 3 minutes. Immerse frozen cooked pasta in  boiling-water for 2 to 3 minutes, or until hot.    ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o  McRecipe  Recipe By     : Preventions Healthy One-Dish Meals (1996)    Posted to MC-Recipe Digest V1 #284    Date: Thu, 07 Nov 1996 15:08:51 -0800    From: Hanneman <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 4 Servings

Calories: 20
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.1mg		0 %
Potassium 65.8mg		2 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 3.9g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 20

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