Eggplant and Radicchio Pasta

Prep Time:
15 mins
Total Time:
45 mins


  • 2 medium eggplants, diced large

  • Salt and pepper

  • 2 tablespoons extra-virgin olive oil

  • 5 cloves garlic, unpeeled

  • ½ pound short, spiral pasta such as cavatappi or fusilli

  • 1 head radicchio, roughly chopped

  • ¼ cup dried currants

  • cup Kalamata olives, halved and pitted

  • ¼ cup finely grated Parmesan (1 ounce)


  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. 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.

    Anson Smart
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