A Pound Of Linguine Pasta

¼ Cup Of Soy Sauce

½ Cup Of Peanut Butter

The Juice Of ½ Lime

A Minced Garlic Clove

A Teaspoon Of Finely Chopped Fresh Ginger

A Tablespoon Of Sriracha Chili Sauce

A Tablespoon Of Brown Sugar

½ Cup And A Tablespoon Of Canola Oil, Divided

A Teaspoon Of Sea Salt, Divided

A Pinch Of Crushed Red Pepper Flakes

A Tablespoon And A Teaspoon Of Sesame Oil, Divided

¼ Cup Of Diced Red Or Orange Bell Pepper

½ Pound Of Zucchini Cut Into About ½ Inch Cubes

½ Pound Of Baby Eggplant Cut Into About ½ Inch Cubes

¼ Cup Of Chopped Peanuts

¼ Cup Of Finely Chopped Scallion

½ Cup Of Cold Water

 

Combine the garlic, the ginger, and 1/2 teaspoon of sea salt in a large pasta bowl. Mash the garlic and the ginger with a fork to form a paste. Add the brown sugar. Mash again. Add the Sriracha sauce, the peanut butter, the juice of the lime, and the soy sauce. Whisk well. Add ½ cup of canola oil, a tablespoon of sesame oil, and the water. Continue to whisk until the mixture is well blended. Set the bowl with the sauce aside.

 

Add ½ teaspoon of sea salt, the crushed red pepper flakes, a tablespoon of canola oil, and a teaspoon of sesame oil to a 12-14 inch non-stick sauté pan. Put on medium high heat for three minutes. Add the eggplant, the zucchini, and the bell pepper to the hot oil. Cook the vegetables while stirring frequently for 5 minutes. Turn off the heat.

 

In the meantime, cook the linguine in a pot of salted, boiling water according to the package instructions. Drain the pasta well in a colander.

 

Add the drained linguine to the pasta bowl with the sauce. Mix well. Add the zucchini, the eggplant, and the bell pepper. Mix again. Garnish with the chopped peanuts and the scallions. Serve at once.