Asian Style Pacific Rim Blend

Serving Size: 4-5


3/4 lb. Pappardelle's Pacific Rim Blend
1 lb. Japanese eggplant
2 tablespoons soy sauce
1 tablespoon Bella Sol Modena Barrel-Aged Balsamic
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon ginger root, minced
1 jalapeño pepper, seeded and chopped
1 tomato, seeded and diced
1 tablespoon cilantro, minced
1 tablespoon plus 1/2 teaspoon sesame oil


  1. Pierce eggplant in several places and bake in pre-heated 400 degree oven until soft, about 30 minutes. Slice in half lengthwise and scrape out the flesh with a spoon. Chop coarsely and reserve.
  2. Combine soy sauce, balsamic vinegar, sugar and 1/2 teaspoon sesame oil. Mix and reserve. Heat olive oil in skillet over medium high heat. Add garlic, ginger and jalapeño, and sauté for 1 minute. Remove from heat and stir in soy sauce mixture. Stir in reserved eggplant, tomato and cilantro.
  3. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and place in a large serving bowl.
  4. Add eggplant mixture, 1 tablespoon sesame oil, toss, and serve. Season to taste with additional soy sauce at table, if desired.