Best Fusilli With Eggplant Pine Nuts Currants And Capers Recipes

FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS, AND CAPERS

Steps:

• 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 large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants, and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite. Drain. Return pasta to pot. Add eggplant mixture, 1/4 cup cheese, and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.

SICILIAN AUBERGINE, PINE NUT & RAISIN FUSILLI

Steps:

• In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
• Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
• Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

FUSILLI WITH TOMATOES, EGGPLANT AND PINE NUTS

Steps:

• Slice the eggplant and sprinkle with salt. Leave them for 30 minutes, then pat them dry with paper towels.
• Preheat grill or broiler. Brush the eggplant slices on both sides with olive oil and sprinkle them with garlic. Grill them until tender and set aside. When the eggplant has cooled, chop it into half-inch pieces.
• Meanwhile, bring six quarts salted water to a rolling boil and add the fusilli. Cook until al dente.
• While the pasta is cooking, chop the oregano and saute it in the remaining olive oil for one to two minutes. Add the olives, tomatoes and eggplant and heat them through.
• Drain the fusilli. Put the sauce in a heated serving bowl and add the pasta. Toss well and add the pine nuts. Season with salt and pepper and serve. Freshly grated Parmesan cheese should be passed separately.