Bucatini with aubergine are easy to make dish and great choice in summertime. The roasted peppers give a very interesting touch to the taste of this dish. In authentic Sicilian style, this pasta doesn’t have a thick heavy sauce that completely coats the pasta. Rather, the pasta is tossed lightly in olive oil and a mixture of roasted aubergine and bell pepper.
2 large yellow bell peppers
1 small aubergine, 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
½ teaspoon salt
1/4 teaspoon freshly ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini or linguine
3/4 cup (3 ounces) grated ricotta salata or 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°F.
Arrange the eggplant cubes in a single layer in a 2-quart baking dish. Pour 1 cup water over the aubergine. Bake at 425°F 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 aubergine, 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 ½ 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.