Sicilian Pasta with Eggplant, Tomatoes and Capers
This classic Sicilian pasta dish tosses fusilli noodles with eggplant, tomatoes, fresh herbs and capers. You can use other pasta shapes, but the sauce clings to the shape of the fusilli to maximize the flavor of the dish.
Course: Pasta
Cuisine: Italian
Keyword: Sicilian pasta
Servings: 2
Author: Susan Pridmore
- 1 large globe eggplant equals about 1 cup cubed
- 1 teaspoon kosher salt, divided
- 2 cups dried fusilli pasta
- 2 tablespoons extra virgin olive oil
- 1 cup minced yellow onion
- 1 teaspoon minced garlic
- 1 ½ tablespoons capers rinsed
- ¼ teaspoon dried red pepper flakes
- ¼ teaspoon ground black pepper
- 4 ½ cups chopped tomatoes with their juices canned San Marzano tomatoes can be substituted
- 1 tablespoon balsamic vinegar (optional)
- 4 large fresh basil leaves or fresh thyme or oregano
- 2 tablespoons ricotta salada cheese or pecorino romano or Parmesan cheese