Fusilli with Eggplant, Pine Nuts, Currants, and Capers

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

Ingredients

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

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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