Stir-Fried Eggplant With Edamame And Noodles - cooking recipe

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)

Preparation

Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
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.