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Eggplant and Radicchio Pasta

  • prep: 15 mins
    total time: 45 mins
  • servings: 4
Photography: Anson Smart

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Ingredients

  • 2 medium eggplants, diced large
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, unpeeled
  • 1/2 pound short, spiral pasta such as cavatappi or fusilli
  • 1 head radicchio, roughly chopped
  • 1/4 cup dried currants
  • 1/3 cup Kalamata olives, halved and pitted
  • 1/4 cup finely grated Parmesan (1 ounce)

Directions

  1. Step 1

    Preheat oven to 450 degrees. In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange in a single layer on a clean kitchen towel and roll up tightly to extract excess water; transfer to a rimmed baking sheet. Toss with 1 tablespoon oil, and garlic; and season with pepper. Bake until golden and cooked through, 30 to 35 minutes. When cool enough to handle, peel garlic cloves.

  2. Step 2

    Meanwhile, In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, drain. Return pasta to pot then add eggplant, peeled garlic cloves, radicchio, currants, olives, remaining 1 tablespoon oil, and enough pasta water to create a light sauce that coats the pasta. Top with Parmesan to serve.

Source
Everyday Food, December 2012

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Reviews (1)

  • WendyLNU 11 Jan, 2013

    I thought the flavors were wonderful together. Easy to make and I have to admit I have not eaten eggplant often because it was not eye appealing. When I make this recipe next time I will use less radicchio and slice it thinner or shave it.