Bucatini with Eggplant (version II)

4 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 small eggplants, unpeeled, and cut into small strips
salt and freshly milled pepper to taste
12 plum tomatoes, diced
1/4 cup Gaeta olives, pitted and quartered
1/4 cup basil leaves, shredded
1 pound bucatini pasta
1/3 cup bread crumbs

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.

Serves: 4

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