Fusilli with Eggplant, Pine Nuts, Currants, and Capers Recipe

Name: Fusilli with Eggplant, Pine Nuts, Currants, and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 16-ounce eggplants, cut crosswise into 1/2-inch-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 14 1/4-ounce cans diced tomatoes in juice; 1 pound fusilli pasta; 1 cup freshly grated pecorino Romano cheese; 1/2 cup chopped fresh basil

Servings: persons

2 16-ounce eggplants, cut crosswise into 1/2-inch-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 14 1/4-ounce cans diced tomatoes in juice
1 pound fusilli pasta
1 cup freshly grated pecorino Romano cheese
1/2 cup chopped fresh basil

1
Place eggplant slices on large rimmed baking sheet.
2
Sprinkle with salt.
3
Let stand over 20 minutes.
4
Turn eggplant slices over.
5
Sprinkle with salt.
6
Let stand 20 minutes longer.
7
Rinse eggplant.
8
Drain; pat fry with paper towels.
9
Cut eggplant into 1/2-inch cubes.
10
Set aside.
11
Heat olive oil in heavy large skillet over medium-high heat.
12
Add onion and saute until golden, about 4 minutes.
13
Add garlic; saute 1 minute.
14
Add eggplant; saute until tender, about 10 minutes.
15
Stir in pine nuts, currants, and capers; saute 1 minute.
16
Add tomatoes with juices; bring to simmer.
17
Season to taste with salt and pepper.
18
Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite.
19
Drain.
20
Return pasta to pot.
21
Add eggplant mixture, 1/4 cup cheese, and basil.
22
Toss to combine.
23
Transfer to large bowl.
24
Serve, passing remaining cheese separately.

1089

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 16-ounce eggplants, cut crosswise into 1/2-inch-thick slices, 2 tablespoons olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, and more.

Yes, Fusilli with Eggplant, Pine Nuts, Currants, and Capers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli with Eggplant, Pine Nuts, Currants, and Capers

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