I swung by the local farmers stand on my way home from work tonight and realized the bountiful summer season of produce has ended. I have one more week to visit the farmer's stand until they close for the season. Their end of the season bell peppers were 3 for a dollar, their eggplants, 4 for a dollar. I whipped up a simple quick vegetarian meal using the eggplant and peppers for dinner. Here's a gluten free, vegan recipe that you can whip up in less than a half hour with some basic pantry ingredients.

Sautéed Eggplant, Bell Pepper, and Rice Noodles
Serves 2-3

Ingredients:

1-2T organic olive oil
Two bell peppers cut into 1/2" strips
One small to medium eggplant, peeled and chopped into 1/2" cubes
1 T halved and roasted peanuts (from the jar)
1/2 tsp whole coriander seeds
1 1/2 tsp peanut butter (I like Arrowhead Mills or Wegman's Organic)
1 1/2 tsp Mirin
4 dried red thai peppers (use less or none at all if you're sensitive to spice)
sea salt and fresh ground pepper (to taste)

1/2 package of thin rice noodles

Ginger People Sweet & Spicy Sweet Ginger Chili Sauce (optional)

Begin by pre soaking the rice noodles in cold water (20mins) or hot water for 9 mins. Alternatively follow the directions according to the packaging as to not to over cook the noodles. Drain and set to the side.

While noodles are soaking, heat the olive oil over medium heat in a large sauté pan. A flat bottom pan with flat straight sides is best. Add the bell peppers. Stir occasionally with a wooden spatula or spoon while you are preparing the eggplant. Add the eggplant to the pan. Stir. Add the peanuts and whole coriander seeds. The peanuts and seeds will turn lightly golden brown during the sauteeing process. Add the pinch of salt and continue to sauté. Swirl the Mirin over top and stir. Add the peanut butter on the side of the pan. Let it slide to the bottom and watch it soften. As it softens, gently stir to coat all of the vegetables.  Add the thai peppers. As the bottom begins to develop flavor (brown), use a wooden spoon to break up the flavoring and to ensure that the vegetables cook evenly. The entire cooking process of the vegetables takes about 15-20minutes. Add salt/pepper to taste.

Re-heat the rice noodles if necessary. Toss with a small amount of olive oil using tongs.

Serve by placing the rice noodles on the bottom of the plate and top with the sauteed vegetables.

For an additional pleasant sweet and tangy flavor, lightly drizzle The Ginger People's Sweet Ginger Chili sweet and spicy cooking sauce on top. For additional heat, add a few drops of Siracha chili sauce.