Bucatini with Eggplant and Roasted Peppers
Randy Mayor; Cindy Manning Barr
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.
How to Make It
Step 1
Preheat broiler.
Step 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°.
Step 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.
Step 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.
Step 5
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Step 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.
Chef'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 www.choosemyplate.gov.
You May Like
EleanorCook's Review
N/A
springhilllad's Review
Tasty. Followed recipe exactly.
tsprincess's Review
I love this. Even my non-vegetarian husband loves it! I often add mushrooms to it too.
TreenL's Review
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.
%2C%20you%20can%20use%20linguine%20or%20spaghetti.%20Prepare%20the%20sauce%20up%20to%202%20days%20in%20advance%2C%20and%20then%20reheat%20gently%20over%20medium-low%20heat%20while%20you%20cook%20the%20pasta.){kind=link}
Fantastic!