Bucatini with Eggplant and Roasted Peppers

This was so good! I think you really need to use all the ingredients listed, including excellent bucatini pasta, which can be bought online (Bucatini Pasta di Gragnano is available on amazon)--it makes a world of difference.  I also added a heaping tablespoon of Cooking Light Basic Pesto, and if you don't have any made, I suggest buying a jar of pesto to add in. I would suggest cutting the eggplant fairly small, and I found the oven method of pre-cooking it to be great, leaving the eggplant moist and soft.  I also made the sauce the night before so the flavors could meld.  With a small salad and piece of baguette, this was a fabulous meal.  I made half the recipe (just two of us) and my husband ate two servings, and I had one. This was a wow!

Tasty. Followed recipe exactly.

I love this. Even my non-vegetarian husband loves it! I often add mushrooms to it too.

This is good, not stupendous. I wanted to make something eggplant-focused, and this was drowned out by the yellow peppers. My mistake. I omitted capers and used grated fresh mozzarella and canned diced tomatoes. And, this was a lot of work, prepping the peppers and eggplant. Won't do it again.