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Bucatini with Eggplant and Roasted Peppers

Randy Mayor; Cindy Manning Barr
Yield 6 servings (serving size: 1 2/3 cups pasta mixture and 2 tablespoons cheese)
Eggplant and capers, which are among Sicily's staple ingredients, add a delectable flavor to this summery pasta sauce. If you can't find bucatini (long, hollow pasta), you can use linguine or spaghetti. Prepare the sauce up to 2 days in advance, and then reheat gently over medium-low heat while you cook the pasta.


  • 2 large yellow bell peppers
  • 1 small eggplant, peeled and cut into 1/2-inch cubes (about 3/4 pound)
  • 1 cup water
  • 2 tablespoons extravirgin olive oil, divided
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons capers
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 plum tomatoes, seeded and chopped
  • 12 ounces bucatini or linguine
  • 3/4 cup (3 ounces) grated ricotta salata or Romano cheese

Nutrition Information

  • calories 336
  • caloriesfromfat 26 %
  • fat 9.7 g
  • satfat 3.2 g
  • monofat 4.6 g
  • polyfat 1 g
  • protein 12.9 g
  • carbohydrate 50.3 g
  • fiber 5.7 g
  • cholesterol 15 mg
  • iron 2.8 mg
  • sodium 461 mg
  • calcium 182 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until peppers are blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 425°.

  3. Arrange the eggplant cubes in a single layer in a 2-quart baking dish. Pour 1 cup water over the eggplant. Bake at 425° for 35 minutes or until eggplant is tender, adding more water as needed.

  4. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add oregano, capers, and garlic; sauté 1 minute. Stir in eggplant, bell peppers, salt, black pepper, and tomatoes. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

  5. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

  6. Combine pasta, eggplant mixture, and remaining 1 tablespoon oil in a large bowl, tossing to coat. Add the reserved cooking liquid, if necessary, to coat the pasta. Sprinkle with cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit