Dinner Tonight: Bucatini With Eggplant Recipe – a delicious recipe with garlic, olive oil, eggplant, capers, anchovies, red wine. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 425u00b0F. Place the eggplant in and let it cook for about 45 minutes, or until very, very tender. Remove, slice in half, and then scoop out the innards and shred with a couple forks.
2
Place a large skillet over medium-low heat. Pour in the oil, and when warm, add the garlic. Cook for a few minutes until soft, but not browned.
3
Turn the heat to medium, and add the eggplant, anchovies, and capers to the skillet. Stir until warmed. Then pour in the red wine and red wine vinegar. Cook until the liquid has thickened into a sauce.
4
Meanwhile, bring a large pot of water to a boil. Cook the bucatini according to the directions on the box. Drain, and then add it to the skillet with the sauce. Stir until coated, and then serve. Season with black pepper to taste.
77
kcal
Calories
8
g
Fat
2
g
Carbs
FatCarbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cloves garlic, 2 tablespoons olive oil, 1 medium eggplant, 1/4 cup capers, and more.
Yes, Dinner Tonight: Bucatini With Eggplant Recipe 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.
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