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    You are in: Home / Recipes / Bucatini With Eggplant (Aubergine) Recipe
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    Bucatini With Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Phil Franco's Note:

    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

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    1. 1
      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.
    2. 2
      Add tomatoes, olives and basil and simmer over medium heat until tomatoes soften.
    3. 3
      Cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. Drain well in colander.
    4. 4
      Put pasta in serving bowl. Add the eggplant mixture. Toss and sprinkle with breadcrumbs.

    Ratings & Reviews:


    Nutritional Facts for Bucatini With Eggplant (Aubergine)

    Serving Size: 1 (630 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.8
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 160.9 mg
    Total Carbohydrate 117.7 g
    Dietary Fiber 16.3 g
    Sugars 14.6 g
    Protein 20.9 g

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