Eggplant and Radicchio Pasta


  • 2 medium eggplants, diced large
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, unpeeled
  • ½ pound short, spiral pasta such as cavatappi or fusilli
  • 1 head radicchio, roughly chopped
  • ¼ cup dried currants
  • + 2 more ingredients
    • 1/3 cup Kalamata olives, halved and pitted
    • ¼ cup finely grated Parmesan (1 ounce)

1. Preheat oven to 450 degrees. In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange in a single layer on a clean kitchen towel and roll up tightly to extract excess water; transfer to a rimmed baking sheet. Toss with 1 tablespoon oil, and garlic; and season with pepp...

View full recipe at SpringPad


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