Bucatini with Eggplant and Roasted Peppers

Bucatini with Eggplant and Roasted Peppers
Photo by Randy Mayor


  • 1 small eggplant, peeled and cut into 1/2-inch cubes (about 3/4 pound)
  • 2 tablespoons capers
  • 1 cup water
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons extravirgin olive oil, divided
  • ½ teaspoon salt
  • 6 plum tomatoes, seeded and chopped
  • + 5 more ingredients
    • 2 garlic cloves, minced
    • 12 ounces bucatini or linguine
    • 2 large yellow bell peppers
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup (3 ounces) grated ricotta salata or Romano cheese

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...

View full recipe at My Recipes


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