Fusilli with Eggplant, Pine Nuts, Currants, and Capers
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Don’t skip the first step of salting the eggplant slices; it draws out excess moisture so that the eggplant will absorb less oil and stay firm when cooked.
03Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite. Drain. Return pasta to pot. Add eggplant mixture, 1/4 cup cheese, and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.