Prep 35 mins
Cook 1 hr 15 mins
Cooking Light Magazine, May 2004, Michol Negrin. The sauce is easy, delightful to look at, and great for eating!
- 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 extra virgin olive oil, divided
- 2 tablespoons minced fresh oregano
- 2 tablespoons capers
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 6 plum tomatoes, seeded and chopped
- 12 ounces bucatini pasta or 12 ounces linguine
- 3⁄4 cup grated ricotta salata or 3⁄4 cup 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 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.