Dinner Tonight: Bucatini with Eggplant

Name: Dinner Tonight: Bucatini with Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps anchovies, chopped; 2 servings Black pepper; 59 milliliters capers; 59 milliliters dry red wine; 1 medium eggplant; 4 cloves garlic; 2 Tbsps olive oil; 2 Tbsps red wine vinegar

Dinner Tonight: Bucatini with Eggplant is A mixture of eggplant, olive oil, capers, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Place the eggplant in and let it cook for about 45 minutes, or until very, very tender.

Ingredients you will need

Eggplant

Remove, slice in half, and then scoop out the innards and shred with a couple forks.

Place a large skillet over medium-low heat.

Equipment you will use

Frying Pan

Pour in the oil, and when warm, add the garlic. Cook for a few minutes until soft, but not browned.

Ingredients you will need

Garlic

Cooking Oil

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.

Ingredients you will need

Red Wine Vinegar