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Eggplant and Tomato Fusilli

Dana Reinhardt
Prep time15 minutes
Cook time25 minutes
Average: 4.1 (14 votes)Your rating: None

A vegetarian pasta recipe that gets its “meatiness” from pan-roasted Adagio™ Baby Eggplants. You can substitute penne or any other small tube pasta for the fusilli.

  • 4 Tbsp. extra virgin olive oil
  • 2 Adagio™ Baby Eggplants, cut into cubes
  • 1 lb. Concerto™ Grape Tomatoes
  • 1 oz. sun-dried tomatoes, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh oregano, finely chopped
  • 1 lemon zested and 2 Tablespoons juice reserved
  • 1 tsp. kosher salt
  • 1 lb. fusilli pasta
  • 8 oz. fresh mozzarella, shredded
  • ½ cup freshly grated Parmesan
  • freshly ground pepper to taste


  1. Heat a cast iron skillet over medium/high heat and add olive oil. Add Adagio™ eggplants and sauté until browned on all sides (about 10 minutes).
  2. While eggplants are sautéing, cook fusilli in a large pot of boiling salted water according to the instructions. Drain, reserving 4 Tablespoons of the cooking liquid. Place hot pasta and cooking liquid in a large bowl.
  3. Once Adagio™ eggplants are cooked, add Concerto™ tomatoes, garlic, sun-dried tomatoes, oregano and salt to the skillet. Sauté for 5 minutes, add lemon zest and juice. Remove sauce from heat and toss with pasta and shredded mozzarella.
  4. Serve with grated Parmesan and freshly ground pepper.

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