Fusilli with Eggplant, Pine Nuts, Currants, and Capers

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

Ingredients

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

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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