Pasta with Eggplant, Snow Peas, Bell Pepper, and Ginger Peanut Sauce

Prep Time:
20 mins
Total Time:
40 mins

Soy sauce, peanut butter, fresh ginger, and garlic make a lively sauce for steamed eggplant, snow peas, and red bell pepper in this weeknight dish. The wide pappardelle noodles have plenty of surface area to hold sauce.


  • 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 ½-inch chunks

  • 8 ounces snow peas, strings removed, halved diagonally

  • 2 red bell peppers, ribs and seeds removed, cut into ½-inch-wide strips

  • 8 ounces pappardelle (broad noodles with curly edges)


  1. In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.

  2. 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.

  3. 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.

Cook's Notes

As an alternative to the pappardelle, you can break 8 ounces of lasagna into large pieces.

There is a lot of ginger in this dish, but for a spicier peanut sauce, add up to 1 teaspoon crushed red pepper.

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