Fusilli With Eggplant & Sausage Chunks - Mediterranean Style Pasta
By: cardamom hills
Published: Monday, November 1, 2010 - 2:25am

Ingredients




2 cups Pasta –
1 Egg plants- large peeled and diced
8 Sausage –
1/2 Bell pepper/ capsicum- chopped without seeds
1 whole Fresh pomegranate – seeds from
8 cloves Garlic- crushed
3 tablespoons Tahina/tahini (white sesame seeds paste)-
2 tablespoons Lime juice –
3 tablespoons Yogurt –
3 tablespoons Olive Oil-
2 sprigs Parsley leaves – chopped
Salt to taste

Preparation

1 Boil sausages till fully cooked. Cut into chunks and keep aside. 2 Boil pasta till almost done, drain and keep aside. Don’t over cook them. 3 Heat 2 tablespoon olive oil in a pan (large enough to toss the pasta). Cook garlic only till raw smell is off. 4 Add eggplant pieces and sauté. Cook with lid on till eggplant is almost done. 5 Now add sausage chunks and sauté on high flame till it starts getting slightly charred. Add bell pepper. 6 Reduce flame and add the pasta. 7 Add tahini. Mix well. 8 Next add yogurt. Again mix well. 9 Last add lime juice and mix well.(I know so many “mix well” but those are most important steps) 10 Remove from flame. Transfer to serving dish. Then add pomegranate seeds. 11 Garnish with olive oil and chopped parsley. Serve. There is absolutely no need for accompaniments.