Tomato Eggplant Fusilli

Difficulty: Moderate
Time: 40 minutes
Serves: 4

  • 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, 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

This vegetarian Concerto® Grape Tomato pasta recipe gets its “meatiness” from the delicious pan-roasted Adagio® Baby Eggplants. You can substitute penne or any other small tube pasta for the fusilli.


  1. Heat a cast iron skillet over medium/high heat and add olive oil. Add Adagio® Baby 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 eggplants are cooked, add Concerto® Classic Grape 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.