in Italy

Fusilli with eggplant and tomato sauce

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Ingredients for 2 servings:

  • 200g fusilli
  • 1 eggplant(s), diced, approx. 250 g
  • 1 m.-large shallot(s), chopped
  • 1 chili pepper(s), pitted and chopped
  • 4 anchovy fillets, chopped
  • 1 shot of white wine
  • 2 tbsp capers
  • 1 can tomatoes, chopped, approx. 200 g
  • 1 tbsp rosemary, chopped
  • 2 tbsp, heaped flat-leaf parsley, chopped
  • olive oil
  • Parmesan, freshly grated
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

spicy and easy preparation

Dice the eggplant and fry in olive oil until lightly browned. Drain in a colander. Sauté the shallot, chili pepper, and anchovies in the olive oil and deglaze with a splash of white wine. Add the tomatoes, capers, and eggplant, sprinkle with the herbs, and simmer slightly. Season with salt and pepper. Cook the fusilli according to the package instructions. Drain and stir into the sauce. Serve sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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