Bucatini with Eggplant and Roasted Peppers
Bucatini with Eggplant and Roasted Peppers is a vegetarian recipe with 6 servings. One portion of this dish contains roughly 14g of protein, 10g of fat, and a total of 354 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, romano cheese, eggplant, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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 42
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.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
Add oregano, capers, and garlic; saut 1 minute. Stir in eggplant, bell peppers, salt, black pepper, and tomatoes. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Cook pasta according to package directions, omitting salt and fat.
Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
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.