Sicilian Aubergine Pine Nut Raisin Fusilli Recipes
SICILIAN PEPPERS, RAISINS AND PINE NUTS
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
- Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
- Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 24 grams
FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS, AND CAPERS
Categories Pasta Sauté Vegetarian Currant Pine Nut Eggplant Capers Bon Appétit
Yield Makes 8 first-course or 6 main-course servings
Number Of Ingredients 11
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.
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