Use It Up Dinner: Quick & Easy Eggplant, Zucchini and Chicken Sausage Over Rice Noodles

With zucchini and eggplant sitting in the vegetable drawer along with some chicken sausages from the farmer's market and wanting a quick and easy dinner, I threw together this Quick & Easy Eggplant, Zucchini and Chicken Sausage over Rice Noodles. The sauce is basically a combination of a couple of sauces from my vegetarian cooking classes with the ingredients changed up a bit. The almond butter gives it a nice, slightly nutty taste and the lite coconut milk makes it creamy. Served over thick rice noodles with a simple salad with miso dressing, it makes a delicious Asian-themed dinner in less than 30 minutes. 

Quick & Easy Eggplant, Zucchini and Chicken Sausage Over Rice Noodles

by Deb, Kahakai Kitchen

(Serves 4-5)

1 Tbsp olive oil
1 small onion, chopped
2 Japanese eggplants, sliced on the diagonal
1 medium zucchini, sliced in half-moons
2 chicken sausages (about 8 ounces), sliced in half moons
2 cloves garlic, minced

Sauce--recipe below
salt / pepper to taste
2 Tbsp cilantro, chopped for garnish

Heat olive oil in a large skillet on medium heat, add onion and saute a few minutes until it starts to soften. Add in the eggplant, zucchini, sausage and garlic and cook until crisp-tender. Add in the sauce, cover and simmer about 5 minutes, then add salt and pepper to taste and garnish with cilantro. Serve over rice noodles.

Sauce:
1 can (14 oz) coconut milk (lite or 1/2 can regular diluted with 1/2 can of water)
1/3 cup almond butter
2 Tbsp soy sauce or tamari

1 Tbsp ginger grated
1 Tbsp agave
juice of one lime
1 tsp sambal oelek (or other chili paste)

salt and pepper to taste

Blend all ingredient together in blender and season / adjust flavors to taste.

Notes/Results: Creamy and good, I loved the pairing of the chicken sausage and the veggies. Because I was feeding my Mom, I lightened up the spice level just a bit, but more sambal oelek or other chili paste would also be nice for a spicier version. You could also sub peanut butter for the almond butter--I just like the taste of the almond butter and usually have it on hand. Served over rice noodles (and if you use tamari or a gluten-free soy sauce), it is a great gluten-free meal. 

I am sending this one to Presto Pasta Nights being hosted by the wonderful Joanne at Eats Well With Others. Check out her blog on Friday for a round-up of some yummy pasta dishes.