Bucatini And A Sausage And Eggplant Aubergine Sauce Recipes

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BUCATINI WITH EGGPLANT (AUBERGINE)



Bucatini With Eggplant (Aubergine) image

No dish could be more authentic or Sicilian than this. Both bucatini and eggplant are synonymous with Sicily, and the use of breadcrumbs is yet another characteristic of the Sicilian cuisine. This recipe from www.inmamaskitchen.com

Provided by Phil Franco

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 small eggplants, unpeeled, and cut into small strips
salt & freshly ground black pepper
12 plum tomatoes, diced
1/4 cup gaeta olive, pitted and quartered
1/4 cup basil leaves, shredded
1 lb bucatini pasta
1/3 cup breadcrumbs

Steps:

  • Heat oil in heavy sauté pan over medium heat. Stir in onion. Cook until softening and add garlic. When onion begins to turn golden, stir in eggplant and cook for five minutes, stirring. Season with salt and pepper.
  • Add tomatoes, olives and basil and simmer over medium heat until tomatoes soften.
  • Cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. Drain well in colander.
  • Put pasta in serving bowl. Add the eggplant mixture. Toss and sprinkle with breadcrumbs.

Nutrition Facts : Calories 698.9, Fat 17.6, SaturatedFat 2.6, Sodium 160.9, Carbohydrate 117.8, Fiber 16.4, Sugar 14.7, Protein 21

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