Menu Enter a recipe name, ingredient, keyword...

Fusilli With Eggplant, Pine Nuts, Currants, And Capers

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 eggplants - (16 oz ea) cut crosswise
  • into 1/2"-thick slices
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 3/4 cup pine nuts toasted
  • 3/4 cup dried currants
  • 1/2 cup drained capers
  • 2 cans diced tomatoes in juice - (14 1/2 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound fusilli pasta
  • 1 cup freshly-grated pecorino Romano cheese
  • 1/2 cup chopped fresh basil

Details

Servings 8

Preparation

Step 1

Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand over 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain; pat fry with paper towels. Cut eggplant into 1/2-inch cubes. Set aside.

Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants, and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite. Drain. Return pasta to pot. Add eggplant mixture, 1/4 cup cheese, and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.

This recipe yields 8 first-course or 6 main-course servings.

You'll also love

Review this recipe

Balsamic Eggplant With Oyster Mushrooms Braised Eggplant - {Ca Phao Kho}