*  Exported from  MasterCook  *
                     Rotini with Eggplant-Pepper Sauce
 Recipe By     : Prevention’s Healthy One-Dish Meals (1996)
 Serving Size  : 4    Preparation Time :0:40
 Categories    : Low-Fat                          Quick'n'easy
                 Entree                           Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 -- chopped
    2      cups          yellow bell peppers -- chopped
   16      ounces        plum tomatoes -- canned with juice
    2      large         garlic cloves -- minced
    1      teaspoon      honey
    2      tablespoons   chopped fresh basil
   12      ounces        rotini -- dry measure
 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
 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 it’s 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
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