Thai-Style Fusilli with Eggplant and Shiitake

1. 1

   Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.

2. 2

   Cut eggplant into 1/2-inch cubes and transfer to a colander set over a bowl.

3. 3

   Sprinkle eggplant lightly with salt and let drain 10 minutes.

4. 4

   While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces.

5. 5

   Cut scallions diagonally into thin slices.

6. 6

   Quarter tomatoes and chop jalapeno including seeds (wear rubber gloves).

7. 7

   Rinse eggplant and squeeze dry, discarding any liquid in bowl.

8. 8

   Boil fusilli until al dente.

9. 9

   While fusilli is boiling, in a large non-stick skillet cook gingerroot and garlic in oil over moderately high heat, stirring, until fragrant, about 30 seconds.

10. 10

    Add eggplant and mushrooms and saute, stirring constantly, until softened, 3 to 4 minutes.

11. 11

    Add scallions and saute, stirring, until eggplant is tender, about 2 minutes.

12. 12

    Stir in coconut milk, tomatoes, jalapeno, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.

13. 13

    Drain fusilli in a colander and in a bowl toss with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.