Randy Mayor; Cindy Manning Barr
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.

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.

Ratings & Reviews

springhilllad's Review

September 17, 2011
Tasty. Followed recipe exactly.

TreenL's Review

July 12, 2009
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.

tsprincess's Review

June 27, 2011
I love this. Even my non-vegetarian husband loves it! I often add mushrooms to it too.

EleanorCook's Review

April 17, 2013


July 20, 2016
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!