Bucatini With Eggplant and Roasted Peppers

Cooking Light Magazine, May 2004, Michol Negrin. The sauce is easy, delightful to look at, and great for eating!

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 10 minutes or until peppers are blackened.
5. Place in a zip-top plastic bag, and seal.
6. Let stand 15 minutes.
7. Peel and cut into strips.
8. Reduce oven temperature to 425°.
9. Arrange the eggplant cubes in a single layer in a 2-quart baking dish.
10. Pour 1 cup water over the eggplant.
11. Bake at 425° for 35 minutes or until eggplant is tender, adding more water as needed.
12. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
13. Add oregano, capers, and garlic; sauté 1 minute.
14. Stir in eggplant, bell peppers, salt, black pepper, and tomatoes.
15. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
16. Cook pasta according to package directions, omitting salt and fat.
17. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
18. Combine pasta, eggplant mixture, and remaining 1 tablespoon oil in a large bowl, tossing to coat.
19. Add the reserved cooking liquid, if necessary, to coat the pasta.
20. Sprinkle with cheese.