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Fusilli with Eggplant, Pine Nuts, Currants and Capers

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“This is a wonderful healthy pasta recipe. Use whole wheat pasta to make it even more healthy.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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