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Fusili with eggplant, pine nuts, currants, and capers from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • basil
  • capers
  • pecorino Romano cheese
  • eggplants
  • fusilli pasta
  • canned tomatoes
  • pine nuts

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Notes about this recipe

  • Atarkows on December 21, 2012

    It was a really delicious recipe! I had some friends over for dinner and they loved it, and though I have some meat-and-potatoes guy friends, they thought it was really delicious and couldn't believe there wasn't any meat in it. The meal came together very quickly, and was inexpensive to boot. Regarding sweating the eggplant, I did feel as though the eggplant had a firmer, less creamy texture than usual, which I think in the case of this recipe, is desireable. It didn't break down and make the pasta an unidentifiable mess. If you don't have time, I wouldn't hesitate to skip it though: the taste is still superb. The currants add a sweet element but I wouldn't overdo how many you put in, so that it doesn't become overwhelming. And I would make sure to rinse the capers to mitigate any vinegary taste. Overall: Definitely a keeper. Full review with pictures at my blog 16thandMain.com: http://wp.me/p2OMJW-3W

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