PASTA DAY: Fusilli With Spicy Eggplant, Roasted Red Pepper, And Tomato

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Fusilli With Spicy Eggplant, Roasted Red Pepper, And Tomato

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 34

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large red bell pepper

1 eggplant

cut into 1/2-inch dice

2 tablespoons olive oil

salt

1 small onion -- chopped

3 garlic cloves -- minced

15 ounces canned diced tomatoes

1/2 teaspoon hot red pepper flakes -- or to taste

1 teaspoon minced fresh oregano

OR 1/2 teaspoon dried

freshly ground black pepper

1/2 cup vegetable stock or water

1 pound fusilli

freshly grated Pecorino Romano

OR Soy Parmesan cheese

 

Serves 4

 

Pasta and eggplant dishes are popular throughout Sicily, where they are

often given the name pasta alla Norma, presumably after Bellini's popular

opera of the same name. To save time, bottled roasted red peppers may be

substituted for fresh.

 

Halve and seed the bell pepper and place directly over a gas flame or under

the broiler, until the skin is blistered and charred. Place the pepper in

a paper or plastic bag and steam for 10 minutes. Rub off the charred skin

and coarsely chop. Set aside.

 

Preheat the oven to 400F.

 

Toss the eggplant with 1 tablespoon of the oil and transfer it to a baking

sheet. Season the eggplant with salt to taste and roast in the oven for 15

minutes, or until soft, turning once. Remove from the oven and set

aside. Heat the remaining tablespoon of oil in large skillet over medium

heat. Add the onion and garlic, and cook until soft, about 5

minutes. Reduce heat to low and stir in the tomatoes, roasted eggplant,

bell peppers, red pepper flakes, oregano, and salt and black pepper to

taste. Simmer for 15 to 20 minutes to blend the flavors. Add the

vegetable stock or water if the sauce becomes too thick.

 

Cook the fusilli in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 to 10 minutes. When the pasta

is cooked, drain it and place in a large serving bowl. Add the sauce, toss

to combine, sprinkle with grated cheese, and serve immediately.

 

Other pasta choices: rotini or other curly pasta

 

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