Sicilian aubergine, pine nut & raisin fusilli

Sicilian aubergine, pine nut & raisin fusilli

  • Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Sicilians love aubergines cooked every which way. Try them in this summery pasta dish

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal636
fat23g
saturates3g
carbs96g
sugars21g
fibre9g
protein18g
low insalt0.56g
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Ingredients

Method

  • STEP 1

    In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.

  • STEP 2

    Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.

  • STEP 3

    Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

Goes well with

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    Rating: 5 out of 5.12 ratings
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