Recipe ~ Fusilli with Eggplant Caponata

In order to get into the Italian state of mind, one has to eat like an Italian!

This recipe came from our very own copy of "Recipes from an Italian Summer." It's a "must have" in the kitchen as it's filled with 380 recipes to delight the tastebuds of lovers of Italian food. 

Ingredients:

5 Tablespoons  |  Olive Oil
2  |  Eggplants, Peeled and Diced
2  |  Onions, Sliced
3  |  Plum Tomatoes, Peeled, Seeded and Diced
1 Tablespoon  |  Capers, Rinsed and Drained
6  |  Black Olives, Pitted and Halved
6  |  Basil Leaves, Torn by Hand
11 Ounces  |  Fusilli Pasta
To Taste  |  Salt and Fresh Cracked Black Pepper

What To Do: 

1. Heat 3 tablespoons of the oil in a large skillet. Add the eggplants and cook them over medium-low heat, stirring occasionally, for 10  minutes, until they are softened and golden brown. Remove the skillet from the heat and set aside.

2. Heat the remaining oil in a shallow pan. Add the onion and cook them over low heat, stirring occasionally, for 5 minutes, or until softened. Add the tomatoes and cook, stirring occasionally, for another 5 minutes. Add the capers, olives, and eggplants and cook for a few minutes, then remove the pan for the heat and add the basil leaves.

3. Cook the pasta in a large pan of salted boiling water for 8-10 minutes, or according to package directions. Cook pasta until tender, but still al dente. Drain and turn pasta into a salad bowl. Drizzle with more olive oil, season with pepper and stir. Add the eggplant caponata and stir again.

Serve immediately. Serves 4.

Mangia! : Mangia!

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for the love of : italy