Categories: Vegetarian

Ingredients

• 2-1lb. eggplants cut in 1/2”-thick slices
• 2 T. olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3/4 C. pine nuts, toasted
• 3/4 C. dried currants (optional)
• 1/2 C. drained capers
• 2 14-1/4 oz. cans diced tomatoes
• 1 pound fusilli pasta
• 1 C. freshly grated pecorino Romano
• 1/2 C. chopped fresh basil

Directions

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 dry with paper towels. Cut eggplant into 1/2-inch cubes. Set aside.

2. 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.

3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite.

4. 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.

Email to a friend | Print this recipe | Back