Fusilli With Eggplant Pine Nuts Currants And Capers Recipes

Steps:

• 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.

Steps:

• Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
• Add spices, cook stirring until fragrant.
• Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
• Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
• Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.

Steps:

• Place sliced eggplant on a large baking sheet.
• Sprinkle with salt and let stand for 20 minutes.
• Turn slices over and sprinkle with salt.
• Let stand 20 minutes.
• Rinse and pat dry with paper towels.
• cut into 1/2 cubes.
• Heat olive oil in a large skillet over med-high heat.
• Saute onion for about 4 minutes until golden.
• Add garlic and saute 1 minute.
• Add eggplant and saute about 10 minutes.
• Stir in pine nuts, capers and currants and saute 1 minutes.
• Add tomatoes and bring to a simmer.
• Season with salt and pepper.
• Cook pasta in a large pot according to directions.
• Drain and return to pot.
• Add eggplant mixture, basil and 1/4 cup of cheese.
• Toss.
• Serve with remaining cheese separately.

Steps:

• Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
• Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
• Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

Steps:

• Slice the eggplant and sprinkle with salt. Leave them for 30 minutes, then pat them dry with paper towels.
• Preheat grill or broiler. Brush the eggplant slices on both sides with olive oil and sprinkle them with garlic. Grill them until tender and set aside. When the eggplant has cooled, chop it into half-inch pieces.
• Meanwhile, bring six quarts salted water to a rolling boil and add the fusilli. Cook until al dente.
• While the pasta is cooking, chop the oregano and saute it in the remaining olive oil for one to two minutes. Add the olives, tomatoes and eggplant and heat them through.
• Drain the fusilli. Put the sauce in a heated serving bowl and add the pasta. Toss well and add the pine nuts. Season with salt and pepper and serve. Freshly grated Parmesan cheese should be passed separately.