Ingredients:
2 lbs eggplants, cut into 1/2 inch thick slices
2 tablespoons olive oil
1 medium onions, chopped
4 cloves garlic, 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, do not drain
1 lb fusilli or 1 lb similar pasta
1 cup freshly grated pecorino romano cheese
1/2 cup chopped fresh basil
Directions:
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.
Servings: 6
Time preparation: 40 min.
Time total: 60 min.