Number of servings : 4
Prep time: 30 minutes
Cooking time: 10 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
15 ml / 1 tbsp salt
125 ml / 1/2 cup olive oil
225 g / 8 oz fusilli
125 ml / 1/2 cup dried tomatoes in oil, drained
30 ml / 2 tbsp red wine vinegar
2 filets anchovies
1 red pepper, trimmed, in strips
225 g / 8 oz provolone cheese, grated
15 leaves fresh basil, shredded
To taste salt and pepper
Cut the eggplant in four slices, vertically. Salt both sides and allow to drain in a colander for 20 minutes at room temperature to "sweat" out the bitter juices. Rinse and pat dry.
In a skillet, sear the eggplant slices in one-third of the oil for three minutes on each side.
Cut each slice in about a dozen pieces and set aside in a large bowl.
In a large bowl, cook the pasta al dente, following package instructions. Drain, rinse under cold water and add to the bowl with the eggplant.
In a food processor, reduce the tomatoes, vinegar, remaining oil and anchovies to a smooth puree.
Pour over the pasta and eggplant, add the remaining ingredients and toss to combine.