Simple Bucatini and Eggplant
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
180 kcal
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Course
Main Course
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Cuisine
Italian
Simple Bucatini and Eggplant
Description
Simple Bucatini and Eggplant uses diced or wedge-cut eggplant that is first salted and drained to reduce bitterness and moisture. The eggplant is gently cooked in olive oil with garlic, oregano, hot pepper flakes, and fresh parsley, then simmered with water until tender and golden. This process creates a rich base that coats the pasta well without overpowering it. Mixing the finished eggplant with al dente bucatini pasta and a splash of pasta water helps bind the dish with a light sauce. Freshly grated parmesan cheese adds a final savory note.
The dish is ready to serve immediately after combining, making it convenient for a weeknight dinner or casual meal. The flavors reflect a simple preparation highlighting fresh herbs and the subtle heat from pepper flakes, while the eggplant lends a soft yet substantial bite that complements the pasta’s firmness.
This recipe demonstrates a straightforward method for preparing eggplant that maintains its texture and integrates well with pasta, making it a well-rounded vegetarian option that pairs nicely with additional parmesan or a green salad.
Ingredients
- 2 eggplant sliced diced or small wedges, I the skin on but you can also remove it if you prefer, if it is very seedy remove the seeds also, small to medium
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 -2 cloves garlic chopped
- 1/4 cup Italian parsley chopped, fresh
- 1 teaspoon oregano
- 1-2 pinches hot pepper flakes (if desired)
- 1/3 cup water
- 3 cups pasta cooked
Instructions
- In a medium bowl add the sliced or cubed eggplant and toss with 1 teaspoon of salt, let sit for 20 minutes, then drain but do not rinse.
- In a large pan add olive oil, garlic, oregano, hot pepper flakes, parsley and drained eggplant. Gently combine together, then add the water, cook uncovered on low/medium heat for approximately 15-20 minutes (stirring occasionally), then raise the heat a little, and continue to cook until the water has evaporated and eggplant is tender and golden. Toss with 3 cups cooked pasta, and sprinkle with freshly grated parmesan cheese. Serve immediately. Enjoy!
- While the eggplant is cooking bring a large pot of water to boiling and add a little salt. Cook the pasta al dente. Then add to the cooked eggplant, add a half ladle of pasta water and cook on medium tossing gently for approximately a minute. Serve immediately with freshly grated parmesan cheese if desired. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 589mg | 25% |
| Potassium | 545mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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