Angela's Italian Recipe for Fusilli with Eggplant, Pine Nuts, Currants, and Capers

Fusilli with Eggplant, Pine Nuts, Currants, and Capers
(Fusilli con Melanzane, Pinoli, Ribes, e Capperi)


Ingredients:

Two 16-ounce eggplants, cut crosswise into 1/2-inch thick slices 2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 3/4 cup pine nuts, toasted 3/4 cup dried currants 1/2 cup drained capers Two 14 and 1/4-ounce cans diced tomatoes in juice 1 lb Fusilli pasta 1 cup freshly grated Pecorino Romano cheese 1/2 cup chopped fresh basil

Directions:

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 saute until golden, about 4 minutes. Add garlic; saute 1 minute. Add eggplant; saute until tender, about 10 minutes. Stir in pine nuts, currants, and capers; saute 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 'al dente'. 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. Makes 8 first-course or 6 main-course servings.

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