Ingredients

2 16-ounce eggplants, cut crosswise into 1/2-inch-thick slices

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3/4 cup pine nuts, toasted
• 3/4 cup dried currants
• 1/2 cup drained capers
• 2 14 1/4-ounce cans diced tomatoes in juice
• 1 pound fusilli pasta
• 1 cup freshly grated pecorino Romano cheese
• 1/2 cup chopped fresh basil

Description

Don’t Skip The First Step Of Salting The Eggplant Slices; It Draws Out Excess Moisture So That The Eggplant Will Absorb Less Oil And Stay Firm When Cooked.

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