Bucatini with Eggplant and Roasted Peppers Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Michol Negrin
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 d
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
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 plum tomatoes, seeded and chopped
- 12 ounces bucatini or linguine
- 3/4 cup (3 ounces) grated ricotta salata or Romano cheese
Instructions
- Preheat broiler.
- 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 °.
- 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; sauté 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. Sprinkle with cheese.
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