Thai Basil Pasta & Stuffed Shishito Peppers

Here’s the video so you can follow through. Full recipe on the bottom.

Thai Basil Pasta & Stuffed Shishito Peppers

Thai Basil Pasta
Veggies:
4-5 cups eggplant, 1⁄2 inch sliced
2 medium bell pepper, sliced or 1 large
1 medium onion, thinly sliced
1 cup tomatoes, chopped
Chili
2 small head garlic or 1 big, minced
2 cups Thai basil or sweet basil leaf
Sauce: combine in a bowl
4 tbsp honey
5 tbsp less sodium soy sauce or 4 tbsp regular
5 tbsp vegetarian hoisin sauce
3 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp miso paste
1 tbsp mushroom seasoning
1⁄8 tsp salt & pepper to taste
1 cup water or any broth
1 tbsp cornstarch or flour
1⁄4 cup olive oil for sauteing
500 g cooked spaghetti or any pasta

Directions:
Saute onions & bell pepper in oil until translucent, about 3 mins
Add garlic until fragrant
Add tomatoes until soften, about 2 mins
Add eggplant & sauce, cover & simmer in medium heat until tender for about 12 mins, stir gently
in between.
Once cooked, turn off the heat and mix in the basil. Mix w/ pasta or any noodles preferred &
serve.
 
Stuffed Shishito Peppers:
Shishito, seeds out
Sliced mozzarella
Flour mixture: Equal parts of Flour, parmesan, panko. Add thyme, rosemary, oregano, salt &
pepper
 
Beaten eggs for coating
Stuff shishito with sliced mozzarella and close with toothpick, coat it with eggs then flour mixture
then fry. Serve with sweet chili sauce or thousand dressing.