Fusilli with spicy eggplant

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  • 1 pound(s) eggplant
  • 1/4 cup(s) olive oil
  • 1 cup(s) diced onion
  • 4 clove(s) garlic sliced
  • 1/4 to 1 1/2 teaspoon(s) dried red pepper flakes
  • 1 1/2 cup(s) chopped tomatoes
  • 3 tablespoon(s) capers
  • 1 cup(s) white wine
  • 1/2 cup(s) slivered basil
  • 1 pound(s) fusilli
  • 1/2 to 1 pound(s) ricotta salata


  1. cut eggplant into cubes and place in a colander, salt liberally and place a plate on top and press down. Place in sink and allow to sit for at least one hour
  2. Heat olive oil in large skillet over medium heat. Add onion and cook until soft 5 minutes. Add sliced garlic and red pepper flakes cook for 2 minutes. Rinse eggplant and pat dry in a kitchen towel. add to onions and cook until tender about 10 minutes. Add tomatoes and caper and cook until moisture cooks away about 5 minutes. Add white wine and simmer until it is a thick sauce consistency about 5 minutes. Cook fusilli in salted water drain add to skillet with a 1/2 cup pasta water. Cook briefly and add basil. Add ricotta salata and serve
July 2013

This recipe is a personal recipe added by PamMeyer and has not been tested or endorsed by MyRecipes.

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