Name: Fusilli with Eggplant, Pine Nuts, Currants and Capers
Yield: 8 first-course or 6 main-course Servings
Ingredients: 2 16-ounce eggplants, cut crosswise into 1/2-inch-thick slices; 2 tablespoons olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 3/4 cup pine nuts, toasted; 3/4 cup dried currants; 1/2 cup drained capers; 2 14 1/2-ounce cans diced tomatoes in juice; 1 pound fusilli pasta; 1 cup freshly grated pecorino Romano cheese; 1/2 cup chopped fresh basil

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