Look for firm eggplants that are not too large; they will be sweeter and have fewer seeds. For a spicier sauce, add up to 1 teaspoon crushed red pepper.
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon honey
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 eggplants, 1 pound each, peeled and cut into 1/2-inch chunks
- 8 ounces snow peas, strings removed, halved diagonally
- 2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
- 8 ounces pappardelle (broad noodles with curly edges)
In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.
Place eggplants in a steaming basket set over a pan of simmering water; cover, and cook until almost tender, turning eggplant occasionally, about 15 minutes (add more water as needed). Add snow peas and bell peppers; cook until crisp-tender and eggplant is tender, about 5 minutes. Remove basket from pan.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; add pasta and steamed vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve warm or at room temperature.