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1.
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Sprinkle eggplant cubes with salt.
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Let it drain in a colander for 30 minutes.
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Or you can place the eggplant cubes on several layers of coffee filters or paper towels.
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Then microwave for 10 minutes, or until its beginning to look slightly shriveled.
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2.
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Cook pasta according to package directions, omitting oil and salt.
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Drain and rinse under cold water.
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Place in a large bowl and toss with sesame oil (if using).
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3.
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Heat canola oil in a medium pan over medium-high heat.
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Saute eggplant until browned, about 8 minutes, stirring frequently to prevent sticking.
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Add it into the bowl of pasta.
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Saute chicken in the same pan until cooked through, about 5-8 minutes.
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Add it into the pasta.
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4.
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In a blender or food processor, process garlic and ginger until well chopped.
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Add the peanut butter, soy sauce, brown sugar, vinegar, red pepper, and hot water.
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Process until smooth.
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The sauce may be a little thick.
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If it is overly thick, add more water.
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5.
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Toss the pasta, eggplant, chicken, cucumber, cabbage, and green onions with the peanut butter sauce.
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Chill until ready to serve.
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Adapted from Food Network Kitchens Making It Easy Cookbook.
