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 lbs eggplants, cut into 1/2 inch thick slices; 2 tablespoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; ¾ cup pine nuts, toasted; ¾ cup dried currant; ½ cup drained capers; 2 (14 1/2 ounce) cans diced tomatoes, do not drain; 1 lb fusilli or 1 lb similar pasta; 1 cup freshly grated pecorino romano cheese; ½ cup chopped fresh basil

Servings: persons

2 lbs eggplants, cut into 1/2 inch thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
¾ cup pine nuts, toasted
¾ cup dried currant
½ cup drained capers
2 (14 1/2 ounce) cans diced tomatoes, do not drain
1 lb fusilli or 1 lb similar pasta
1 cup freshly grated pecorino romano cheese
½ cup chopped fresh basil

1
Place sliced eggplant on a large baking sheet.
2
Sprinkle with salt and let stand for 20 minutes.
3
Turn slices over and sprinkle with salt.
4
Let stand 20 minutes.
5
Rinse and pat dry with paper towels.
6
cut into 1/2 cubes.
7
Heat olive oil in a large skillet over med-high heat.
8
Saute onion for about 4 minutes until golden.
9
Add garlic and saute 1 minute.
10
Add eggplant and saute about 10 minutes.
11
Stir in pine nuts, capers and currants and saute 1 minutes.
12
Add tomatoes and bring to a simmer.
13
Season with salt and pepper.
14
Cook pasta in a large pot according to directions.
15
Drain and return to pot.
16
Add eggplant mixture, basil and 1/4 cup of cheese.
17
Toss.
18
Serve with remaining cheese separately.

988

kcal

Calories

Fat

109

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 lbs eggplants, cut into 1/2 inch thick slices, 2 tablespoons olive oil, 1 medium onion, chopped, 4 cloves garlic, 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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