Rotini with Eggplant-Pepper Sauce

• 1 small eggplant peeled, diced
• 1 teaspoon salt
• 1/2 cup white wine
• 1 small onions chopped
• 2 cups sweet red bell peppers chopped
• 2 cups green bell peppers chopped
• 2 cups sweet yellow bell peppers chopped
• 16 ounces italian plum (roma) tomatoes canned
• 2 large garlic cloves minced
• 1 teaspoon honey
• 2 tablespoons basil chopped
• 12 ounces pasta, rotini

1. 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.
2. Rinse well to remove the salt; pat dry with paper towels.
3. Spread the eggplant in a single layer on paper towels.
4. Bring the wine or apple juice to a boil in a large no-stick frying pan.
5. Add the onions and simmer, stirring frequently, for 3 minutes, or until softened.
6. Add the red, green and yellow peppers, tomatoes (with juice), garlic, honey and basil.
7. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes, or until the peppers are very soft.
8. Add the eggplant and simmer for 10 minutes, or until the sauce is thick.
9. While the sauce is cooking, cook the rotini in a large pot of boiling water until just tender.
10. Drain.
11. Return to the pot.
12. Add the sauce and toss well to combine.

eggplant, salt, white wine, onions, sweet red bell peppers, green bell peppers, sweet yellow bell peppers, italian plum, garlic, honey, basil, pasta

Taken from recipeland.com/recipe/v/rotini-eggplant-pepper-sauce-42433 (may not work)