Fusilli con Pomodoro e Melanzane ~ Fusilli with Tomato and Eggplant (serves 4)

DSCN2991It’s still early May but every day we see a few more reminders at the market that the glorious summer produce is on its way. Today’s find included local (OK hot-house, but still local!) organic Roma tomatoes, and hydroponic basil plants from the nearby Farm School. The eggplant was from warmer climes than Pennsylvania, but it’s plump and firm and weighs less than a pound. It doesn’t take too much imagination to decide on what to make for supper! We’re pairing this with a bottle of our own RavenOak French Oak Reserve Cabernet Sauvignon. ~ Glyn and Will

Fusilli con Pomodoro e Melanzane ~ Fusilli with Tomato and Eggplant (serves 4)

4 oz gluten-free fusilli
1 medium shallot
1 clove garlic
2 tbsp. olive oil
6 roma tomatoes
1 medium eggplant
¼ c halved black olives
1 c loosely packed fresh basil leaves
1 tbsp. freshly chopped hot red pepper
1 tbsp. toasted pine nuts

Peel the eggplant and cut into 1” cubes. Place in a large bowl. Salt generously and let sit for 30 minutes. Rinse the salt off and dry, squeezing lightly to remove liquid.

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If they are not already toasted, cook the pine nuts in a dry skillet over medium heat until they just start to turn golden. Remove to a paper towel IMMEDIATELY, and let cool. These babies can scorch in a matter of seconds!

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Chop the tomatoes and basil and set aside.

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Halve the olives and set aside.

Mince the shallot, red pepper, and the garlic and sauté in the olive oil over medium-low heat. Do not scorch.

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Add the eggplant and cook, stirring frequently until it begins to brown.

Add the tomatoes and olives, and continue cooking for 5 minutes to release the liquid.

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If additional liquid is needed, add red wine as desired.

Add the basil, and salt.

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Simmer while you prepare the pasta.

Toss with the sauce and garnish with the toasted pine nuts.

This entry was posted by Glyn Ruppe-Melnyk.

One thought on “Fusilli con Pomodoro e Melanzane ~ Fusilli with Tomato and Eggplant (serves 4)

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