Sicilian aubergine, pine nut & raisin fusilli recipe | Good Food

Name: Sicilian aubergine, pine nut & raisin fusilli recipe | Good Food
Ingredients: 4-5 tbsp olive oil; 1 medium red onion finely sliced; 2 garlic cloves finely sliced; 1 small dried red chilli chopped; handful oregano or marjoram, roughly chopped; 2 medium aubergines diced into 2.5cm/1in cubes; 50g raisins; 4 large tomatoes chopped; 2 tsp tomato purée; 2 tbsp baby capers rinsed, drained and roughly chopped; 2-3 tbsp good quality red wine vinegar; 400g fusilli; small handful mint roughly chopped; 50g pine nuts toasted; aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve

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This seasonal recipe is simple to make, but special enough to serve as a dinner party dish, from BBC Good Food magazine.

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Ingredients

4-5 tbsp olive oil
1 medium red onion finely sliced
2 garlic cloves finely sliced
1 small dried red chilli chopped
handful oregano or marjoram, roughly chopped
2 medium aubergines diced into 2.5cm/1in cubes
50g raisins
4 large tomatoes chopped
2 tsp tomato purée
2 tbsp baby capers rinsed, drained and roughly chopped
2-3 tbsp good quality red wine vinegar
400g fusilli
small handful mint roughly chopped
50g pine nuts toasted
aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve