Fusilli with Eggplant, Pine Nuts, Currants, and Capers

Fusilli with Eggplant, Pine Nuts, Currants, and Capers
Photo by Wyatt Counts

Ingredients

  • 1 medium onion
  • 1 cup freshly grated pecorino Romano cheese
  • ½ cup fresh basil
  • 2 14 1/4-ounce cans diced tomatoes in juice
  • ½ cup capers
  • 1 pound fusilli pasta
  • 2 16-ounce eggplants
  • + 4 more ingredients
    • ¾ cup dried currants
    • 2 tablespoons olive oil
    • 4 garlic cloves
    • ¾ cup pine nuts

Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand over 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain; pat fry with paper towels. Cut eggplant into 1/2-inch cubes. Set aside. Heat olive oil in heavy lar...

View full recipe at Epicurious

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