Name: Sicilian aubergine, pine nut & raisin fusilli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 4-5 tbsp olive oil; 1 medium red onion finely sliced; 2 garlic cloves finely sliced; 1 small dried red chilli chopped; handful oregano or marjoram, roughly chopped; 2 medium aubergines diced into 2.5cm/1in cubes; 50g raisins; 4 large tomatoes chopped; 2 tsp tomato purée; 2 tbsp baby capers rinsed, drained and roughly chopped; 2-3 tbsp good quality red wine vinegar; 400g fusilli; small handful mint roughly chopped; 50g pine nuts toasted; aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve

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Sicilian aubergine, pine nut & raisin fusilli

Sicilian aubergine, pine nut & raisin fusilli

Thomasina Miers

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.7 out of 5.16 ratingsRate

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Sicilians love aubergines cooked every which way. Try them in this summery pasta dish

Vegetarian

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A star rating of 4.6 out of 5.154 ratings

Ingredients

Nutrition

Units:

MetricUS

4-5 tbsp olive oil
1 medium red onion

finely sliced
2 garlic cloves

finely sliced
1 small dried red chilli

chopped
handful oregano

or marjoram, roughly chopped
2 medium aubergines

diced into 2.5cm/1in cubes
50g raisins
4 large tomatoes

chopped
2 tsp tomato purée
2 tbsp baby capers

rinsed, drained and roughly chopped
2-3 tbsp good quality red wine vinegar
400g fusilli
small handful mint

roughly chopped
50g pine nuts

toasted
aged ricotta

or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve

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Nutrition: per serving

kcal636
fat23g
saturates3g
carbs96g
sugars21g
fibre9g
protein18g
salt0.56g

low

Method

step 1

In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
step 2

Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
step 3

Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

Recipe from Good Food magazine, June 2010

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A star rating of 4.7 out of 5.16 ratings

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