Fusilli with Roasted Peppers and Eggplant

1 red pepper
1 yellow pepper
1 eggplant
1/4 cup extra-virgin olive oil
1 clove garlic, peeled
1 pound long fusilli
4 scallions, sliced
1 tablespoon minced oregano

Roast the peppers under a hot broiler (about 10 minutes) or over a gas flame until the skin is charred on both sides, turning once. Peel while still hot, and dice. Dice the eggplant, place it in a colander, sprinkle with salt and let the bitter juices run out (about 30 minutes). Squeeze out excess moisture. Bring 2 tablespoons of the olive oil and sauté the eggplant with the garlic until soft, about 8 minutes over moderately high heat. Discard the garlic

Add salt to the boiling water; cook the fusilli until al dente. Drain. Meanwhile, cook the scallions in a deep skillet in 1 tablespoons of the olive oil until wilted; add 1/2 cup of the fusilli cooking water. Stir in the peppers, eggplant, oregano, salt if needed, and the fusilli. Sauté 2 minutes over high heat. Drizzle with the remaining tablespoon of olive oil and serve.

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