Fusilli With Eggplant Sausage Chunks Mediterranean Style Pasta

Fusilli With Eggplant & Sausage Chunks - Mediterranean Style Pasta

Fusilli With Eggplant & Sausage Chunks - Mediterranean Style Pasta

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   25 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/2 Bell pepper/ capsicum- chopped without seeds
  • 1 Egg plants- large peeled and diced
  • 8 cloves Garlic- crushed
  • 2 tablespoons Lime juice –
  • 3 tablespoons Olive Oil-
  • 2 sprigs Parsley leaves – chopped
  • 2 cups Pasta –
  • 1 whole Fresh pomegranate – seeds from
  • Salt to taste
  • 8 Sausage –
  • 3 tablespoons Tahina/tahini (white sesame seeds paste)-
  • 3 tablespoons Yogurt –
Instructions

Boil sausages till fully cooked.

Cut into chunks and keep aside.Boil pasta till almost done, drain and keep aside. Dont over cook them.

Heat 2 tablespoon olive oil in a pan (large enough to toss the pasta). Cook garlic only till raw smell is off.

Add eggplant pieces and saut. Cook with lid on till eggplant is almost done.Now add sausage chunks and saut on high flame till it starts getting slightly charred.

Add bell pepper.Reduce flame and add the pasta.

Add tahini.

Mix well.Next add yogurt. Again mix well.Last add lime juice and mix well.(I know so many mix well but those are most important steps)

Remove from flame.

Transfer to serving dish. Then add pomegranate seeds.

Garnish with olive oil and chopped parsley.

Serve. There is absolutely no need for accompaniments.

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