Sicilian aubergine, pine nut & raisin fusilli

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• CDC

  23 May 2010

  CDC rated and commented on this recipe

  

  I first saw Thomasina when she was competing on Masterchef. It was a delight to try out the recipe. My husband loved it. The mint worked well, despite my reservations.

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• LizMacau88

  26 May 2010

  LizMacau88 commented on this recipe

  Oh yes! Definitely going to try this!

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• Karen

  29 June 2010

  Karen rated and commented on this recipe

  

  This is just bursting with exciting, fantastic flavours. Delicious!

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• Mango Chutney

  05 October 2010

  Mango Chutney rated and commented on this recipe

  

  I thought this might be a little bland but it was totally delicious. The flavours come one after another and the differing textures complete it - a really good non-meat dish!

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• janwheeler

  22 July 2011

  janwheeler rated and commented on this recipe

  

  Delicious! Really tasty; pinenuts, mint and chilli all added to the flavour and texture. Ate the leftovers cold as a pasta salad for lunch the following day.

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• orla

  13 September 2011

  orla commented on this recipe

  I used feta instead of ricotta or parmesan & it worked perfectly. I also used fresh trofie pasta which made the dish much lighter. I left out the capers as I don't like them and it didn't taste like anything was missing. Great vegetarian option!

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• VikkiL

  11 June 2012

  VikkiL rated and commented on this recipe

  

  This tasted amazing- will definitely be cooking this one again. I didn't dice the Aubergine, I just whizzed it in the Magimix and this gave the sauce a lovely texture. I was also a bit unsure about adding the capers and red wine vinegar (thought it might taste a bit sharp) but went for it and was glad I did!

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• Lapin

  26 March 2013

  Lapin rated and commented on this recipe

  

  Delicious. I used port instead of red wine vinegar. I would increase the proportion of veg to pasta next time.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 35 mins

Vegetarian

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

Per serving

636 kcalories, protein 18.0g, carbohydrate 96.0g, fat 23.0 g, saturated fat 3.0g, fibre 9.0g, sugar 21.0g, salt 0.56 g

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