I am about to type words that I never thought would issue from this keyboard. I found an eggplant recipe that I like! Actually I can go further than that, I loved this recipe! Seriously, me and eggplant, who knew?
I found this pasta dish is my go-to weeknight cookbook, The Bon Appetit Cookbook: Fast Easy Fresh. I know that I have raved on and on about this cookbook, so I'll spare you the gushing this time, but still, it's amazing..oops sorry, sort of gushing. Anyway, this all comes together so beautifully. The eggplant marries with the tomatoes and then there is the sweet stickiness from the currants and the satisfying crunch of the pine nuts. I made the recipe as directed, except that I didn't have any fusilli, I had some fancy shell pasta from a recent Marshall's excursion. You can find the recipe online at Epicurious and I've shared it down below for you.
Fusilli with Eggplant, Pine Nuts, Currants, and Capers
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 1/4-ounce cans diced tomatoes in juice
1 pound fusilli pasta
1 cup freshly grated pecorino Romano cheese
1/2 cup chopped fresh basil
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.
This will be my entry for Presto Pasta Nights hosted by Psychgrad at Equal Opportunity Kitchen.