Fusilli with Eggplant, Pine Nuts, Currants, and Capers
Fusilli with Eggplant, Pine Nuts, Currants, and Capers might be just the main course you are searching for. One portion of this dish contains roughly 17g of protein, 17g of fat, and a total of 484 calories. This recipe serves 8. A mixture of basil, pine nuts, eggplants, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dried currants you could follow this main course with the Soda Bread Scones as a dessert. From preparation to the plate, this recipe takes about 45 minutes. Kale With Currants And Pine Nuts, Meatballs With Currants And Pine Nuts, and Couscous With Pine Nuts and Currants are very similar to this recipe.
Instructions
Place eggplant slices on large rimmed baking sheet.
Let stand over 20 minutes. Turn eggplant slices over.
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.
Serve, passing remaining cheese separately.