Fusilli and Eggplant

Fusilli With Grilled Eggplant and Fresh Tomatoes

Ingredients:

2 Japanese eggplants (long, thin eggplant--light purple color)
1/4 cup olive oil
3 garlic cloves, chopped
2 large ripe tomatoes, seeded and chopped
salt and ground pepper to taste
1 lb. fusilli
3 Tbs. chopped basil
3 Tbs. grated Parmesan cheese

Preparation:

Cut the eggplant thinly, sprinkle it with salt and oil, and then broil and cut into smaller pieces. Heat olive oil, garlic, tomatoes, salt and pepper in a skillet and let simmer until tender. Prepare fusilli according to package directions. Toss tomato mixture, eggplant and cheese with the pasta, then serve.

Resources
The Totally Eggplant Cookbook
by Helene Siegel
Ten Speed Press, 1996
Order this title from Amazon.com.
There are 32 books in this series, covering everything from garlic to cookies.
Also in this Episode

Smart Solutions : Episode SSL-314
•	Wallpaper Solutions
•	Fusilli and Eggplant
•	Persian Eggplant Dip
•	Eggplant Salsa
•	Decorating From the Attic
•	Smart Solutions of the Day