Bucatini With Eggplant and Roasted Peppers Recipe

Name: Bucatini With Eggplant and Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 extra virgin olive oil, divided; 2 tablespoons minced fresh oregano; 2 tablespoons capers; 2 garlic cloves, minced; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; 6 plum tomatoes, seeded and chopped; 12 ounces bucatini pasta or 12 ounces linguine; ¾ cup grated ricotta salata or ¾ cup romano cheese

Servings: persons

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 extra virgin olive oil, divided
2 tablespoons minced fresh oregano
2 tablespoons capers
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon fresh ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini pasta or 12 ounces linguine
¾ cup grated ricotta salata or ¾ cup romano cheese

1
Preheat broiler.
2
Cut bell peppers in half lengthwise, and discard seeds and membranes.
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4
Broil 10 minutes or until peppers are blackened.
5
Place in a zip-top plastic bag, and seal.
6
Let stand 15 minutes.
7
Peel and cut into strips.
8
Reduce oven temperature to 425.
9
Arrange the eggplant cubes in a single layer in a 2-quart baking dish.
10
Pour 1 cup water over the eggplant.
11
Bake at 425 for 35 minutes or until eggplant is tender, adding more water as needed.
12
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
13
Add oregano, capers, and garlic; saute 1 minute.
14
Stir in eggplant, bell peppers, salt, black pepper, and tomatoes.
15
Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
16
Cook pasta according to package directions, omitting salt and fat.
17
Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
18
Combine pasta, eggplant mixture, and remaining 1 tablespoon oil in a large bowl, tossing to coat.
19
Add the reserved cooking liquid, if necessary, to coat the pasta.
20
Sprinkle with cheese.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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 extra virgin olive oil, divided, and more.

Yes, Bucatini With Eggplant and Roasted Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini With Eggplant and Roasted Peppers

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