Stir-Fried Eggplant With Edamame and Noodles

Use any variety of beautiful summer eggplant to create this salty-sweet dish. Save some to pack for an energizing lunch the next day.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb eggplant, cut into 1 -inch cubes
• 8  ounces  whole wheat spaghetti
• 2  tablespoons olive oil
• 1  small onion, sliced
• 2  teaspoons gingerroot, minced
• 2  garlic cloves, minced
• 2  cups  frozen edamame, shelled, thawed
• 1⁄4 cup low sodium soy sauce
• 3  tablespoons mirin (or 2 tablespoons agave syrup and 1 tablespoon water)

Directions

1. Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
2. Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
3. While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
4. Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.