Bucatini With Eggplant Aubergine 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

BUCATINI, AND A SAUSAGE-AND-EGGPLANT (AUBERGINE) SAUCE



Bucatini, and a Sausage-And-Eggplant (Aubergine) Sauce image

The classic sauce for bucatini is all'amatriciana, a sauce that's commonly associated with Lazio and Rome though the town it's named for, Amatrice, is just over the border into Abruzzo. See Recipe #39630

Provided by Phil Franco

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb bucatini pasta or 1 lb penne
8 ounces fresh mild pork sausage
2 eggplants
14 ounces canned tomatoes
olive oil
3 garlic cloves
1 pinch fresh thyme
4 basil leaves (torn)
salt & pepper
grated parmigiano (or Romano)

Steps:

  • Peel and cut the eggplant into ¾ inch cubes, put the pieces in a colander, sprinkle them well with salt, and let them sit for a ½ hour in the sink, while the salt draws out the bitter juices. Rinse and pat them dry.
  • Set pasta water to heat, salt it when it boils, and cook the bucatini.
  • While doing this, cut the sausage into bite size pieces, add the eggplant and a couple of tablespoons of olive oil, and sauté the mixture until the sausage begins to brown and the eggplant has wilted.
  • Add the tomatoes, thyme, basil and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out. When the pasta is done, season it with the sauce and serve it with the cheese on the side.

Nutrition Facts : Calories 671.2, Fat 17.4, SaturatedFat 5.4, Cholesterol 40.8, Sodium 498.4, Carbohydrate 102.9, Fiber 12.5, Sugar 10, Protein 26.7

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