Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Eggplant, Snow Peas, Bell Pepper, and Ginger Peanut Sauce 3.2 (34) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 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. Ingredients 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) Directions 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. 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. Rate it Print