Fusilli with Eggplant Pine Nuts Currants and Capers
Ingredients
- 2 16-ounce eggplants, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons 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
- 2 14 1/2-ounce cans diced tomatoes in juice
- 1 pound fusilli pasta
- 1 cup freshly grated pecorino Romano cheese
- 1/2 cup chopped fresh basil
Instructions
Fusilli with Eggplant, Pine Nuts, Currants and Capers serves 8 original recipe by Bon Appetit.
Organization Tags
Tags easily organize your Recipe Library
Comments