Thursday, September 30, 2010

Eggplant and Peppers in Spicy Chinese Peanut Sauce

Eggplant and Peppers in Spicy Chines Peanut Sauce made an excellent topping for pasta. The sauce contains peanut butter, soy sauce, sugar, garlic, cider vinegar, cilantro, cayenne, and a little hot water.  It was super strong and intense! I loved it though and will definitely make it again.

I roasted the pepper and eggplant in the oven, then let it cool to room temperature. The vegetables were then coated in the delicious peanut sauce, spooned over whole wheat pasta, and devoured!


  1. Thanks for your comment, Alli...son! I'll drop the "son" from here on out:) Your blog is making me hungry!

  2. You can call me "Allison," lots of people do :)