Bucatini with Eggplant and Roasted Peppers

Name: Bucatini with Eggplant and Roasted Peppers
Yield: 6 servings (serving size: 1 2/3 cups pasta mixture and 2 tablespoons cheese)
Ingredients: 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; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 6 plum tomatoes, seeded and chopped; 12 ounces bucatini or linguine; ¾ cup (3 ounces) grated ricotta salata or Romano cheese

5 Ratings
4 Reviews

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.

By Michol Negrin

Recipe by Cooking Light May 2004

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Credit: Randy Mayor; Cindy Manning Barr

Recipe Summary test

Yield:

6 servings (serving size: 1 2/3 cups pasta mixture and 2 tablespoons cheese)

Nutrition Info

Directions

Step 1
Preheat broiler.

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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.

Nutrition Facts

Per Serving:

336 calories; calories from fat 26%; fat 9.7g; saturated fat 3.2g; mono fat 4.6g; poly fat 1g; protein 12.9g; carbohydrates 50.3g; fiber 5.7g; cholesterol 15mg; iron 2.8mg; sodium 461mg; calcium 182mg.

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EllenDeller

07/19/2016

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!

EleanorCook

04/17/2013

springhilllad

09/17/2011

Tasty. Followed recipe exactly.

tsprincess

06/27/2011

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

TreenL

07/12/2009

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.

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Bucatini with Eggplant and Roasted Peppers

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Bucatini with Eggplant and Roasted Peppers

Account

Bucatini with Eggplant and Roasted Peppers

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Bucatini with Eggplant and Roasted Peppers