Fusilli With Tomatoes, Eggplant and Pine Nuts

Name: Fusilli With Tomatoes, Eggplant and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; Coarse salt; 3 tablespoons olive oil; 1 clove garlic, minced; 1 pound fusilli; 2 tablespoons chopped fresh oregano; 1/2 cup pitted black olives; 4 large ripe tomatoes, seeded and chopped; 1/2 cup toasted pine nuts; Freshly ground pepper to taste; Freshly grated Parmesan

Servings: persons

1
Slice the eggplant and sprinkle with salt.
2
Leave them for 30 minutes, then pat them dry with paper towels.
3
Preheat grill or broiler.
4
Brush the eggplant slices on both sides with olive oil and sprinkle them with garlic.
5
Grill them until tender and set aside.
6
When the eggplant has cooled, chop it into half-inch pieces.
7
Meanwhile, bring six quarts salted water to a rolling boil and add the fusilli.
8
Cook until al dente.
9
While the pasta is cooking, chop the oregano and saute it in the remaining olive oil for one to two minutes.
10
Add the olives, tomatoes and eggplant and heat them through.
11
Drain the fusilli.
12
Put the sauce in a heated serving bowl and add the pasta.
13
Toss well and add the pine nuts.
14
Season with salt and pepper and serve.
15
Freshly grated Parmesan cheese should be passed separately.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 eggplant, Coarse salt, 3 tablespoons olive oil, 1 clove garlic, minced, and more.

Yes, Fusilli With Tomatoes, Eggplant and Pine Nuts 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.

That's it — enjoy your meal!