Rotini with Eggplant-Pepper Sauce
1 small eggplant -- peeled and diced 1 teaspoon salt 1/2 cup white wine -- or apple juice 1 small onion -- chopped 2 cups red bell peppers -- chopped 2 cups green bell peppers -- c...
Ingredients
- 1small eggplant -- peeled and diced
- 1teaspoonsalt
- 1/2cupwhite wine -- or
- 2cupred bell peppers -- chopped
- 2cupgreen bell peppers -- chopped
- 2cupyellow bell peppers -- chopped
- 16ounceplum tomatoes -- canned with juice
- 2large garlic cloves -- minced
Directions
- 1
1 small eggplant -- peeled and diced 1 teaspoon salt 1/2 cup white wine -- or apple juice 1 small onion -- chopped 2 cups red bell peppers -
- 2
Salting eggplant draws out the bitterness that hides in the 'juice'
- 3
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 sal
- 4
Rinse well to remove the salt
- 5
pat dry with paper towels
- 6
Spread the eggplant in a single layer on paper towels
- 7
Bring the wine or apple juice to a boil in a large no-stick frying pan
- 8
Add the onions and simmer, stirring frequently, for 3 minutes, or until softened