Fusilli With Eggplant, Pine Nuts, Currants And Capers

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs eggplants, cut into 1/2 inch thick slices
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3/4 cup pine nuts, toasted
• 3/4 cup dried currant
• 1/2 cup drained capers
• 2 (14 1/2 ounce) cans diced tomatoes, do not drain
• 1 lb fusilli or 1 lb similar pasta
• 1 cup freshly grated pecorino romano cheese
• 1/2 cup chopped fresh basil

Recipe

• 1 place sliced eggplant on a large baking sheet.
• 2 sprinkle with salt and let stand for 20 minutes.
• 3 turn slices over and sprinkle with salt.
• 4 let stand 20 minutes.
• 5 rinse and pat dry with paper towels.
• 6 cut into 1/2 cubes.
• 7 heat olive oil in a large skillet over med-high heat.
• 8 saute onion for about 4 minutes until golden.
• 9 add garlic and saute 1 minute.
• 10 add eggplant and saute about 10 minutes.
• 11 stir in pine nuts, capers and currants and saute 1 minutes.
• 12 add tomatoes and bring to a simmer.
• 13 season with salt and pepper.
• 14 cook pasta in a large pot according to directions.
• 15 drain and return to pot.
• 16 add eggplant mixture, basil and 1/4 cup of cheese.
• 17 toss.
• 18 serve with remaining cheese separately.