Bucatini with Eggplant and Roasted Peppers

Vegetarian
Health score
52%
Bucatini with Eggplant and Roasted Peppers
45 min.
6
330kcal

Suggestions


Discover the delightful combination of flavors in this Bucatini with Eggplant and Roasted Peppers dish! Perfect as a side or a satisfying vegetarian main course, this recipe captures the essence of Mediterranean cuisine with its vibrant colors and rich, earthy components. The sweetness of roasted yellow bell peppers beautifully pairs with tender eggplant, making each bite a taste sensation.

Not only is this meal a feast for the eyes, but it also offers a healthy dose of nutrients while remaining light on the palate. With a health score of 52, it's easy to see why this dish is a favorite among vegetarians and food lovers alike. The addition of fresh garlic and oregano elevates the dish, blending seamlessly with the juicy plum tomatoes and a sprinkle of ricotta salata for an irresistible creamy finish.

Whether served as a starter, snack, or a sensational antipasti platter, Bucatini with Eggplant and Roasted Peppers is sure to impress your family and friends. With prep and cooking time under 45 minutes, this recipe is perfect for weeknight meals or special gatherings. So roll up your sleeves and get ready to savor every delicious bite!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 12 ounces bucatini pasta 
  • tablespoons capers 
  • small eggplant peeled cut into 1/2-inch cubes ( 3/4 pound)
  • tablespoons olive oil extravirgin divided
  •  garlic cloves minced
  • tablespoons oregano fresh minced
  •  plum tomatoes seeded chopped
  • ounces romano cheese grated
  • 0.5 teaspoon salt 
  • cup water 
  • large bell peppers yellow

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • baking pan
  • aluminum foil
  • broiler
  • ziploc bags
  • colander

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. Broil 10 minutes or until peppers are blackened.
  4. Place in a zip-top plastic bag, and seal.
  5. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 42
  6. Arrange the eggplant cubes in a single layer in a 2-quart baking dish.
  7. Pour 1 cup water over the eggplant.
  8. Bake at 425 for 35 minutes or until eggplant is tender, adding more water as needed.
  9. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
  10. Add oregano, capers, and garlic; saut 1 minute. Stir in eggplant, bell peppers, salt, black pepper, and tomatoes. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
  11. Cook pasta according to package directions, omitting salt and fat.
  12. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
  13. Combine pasta, eggplant mixture, and remaining 1 tablespoon oil in a large bowl, tossing to coat.
  14. Add the reserved cooking liquid, if necessary, to coat the pasta.
  15. Sprinkle with cheese.

Nutrition Facts

Calories330kcal
Protein13.3%
Fat21.01%
Carbs65.69%

Properties

Glycemic Index
34
Glycemic Load
18.55
Inflammation Score
-10
Nutrition Score
19.233043452968%

Flavonoids

Delphinidin
65.41mg
Naringenin
0.42mg
Luteolin
0.64mg
Kaempferol
3.57mg
Myricetin
0.23mg
Quercetin
5.65mg

Nutrients percent of daily need

Calories:329.98kcal
16.5%
Fat:7.86g
12.09%
Saturated Fat:2.07g
12.96%
Carbohydrates:55.25g
18.42%
Net Carbohydrates:49.01g
17.82%
Sugar:5.97g
6.63%
Cholesterol:7.23mg
2.41%
Sodium:291.47mg
12.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.19g
22.38%
Vitamin C:124.41mg
150.8%
Selenium:38.56µg
55.08%
Manganese:0.95mg
47.71%
Fiber:6.24g
24.97%
Vitamin K:21.76µg
20.73%
Phosphorus:182.03mg
18.2%
Copper:0.36mg
18.13%
Potassium:621.78mg
17.77%
Vitamin B6:0.34mg
16.76%
Magnesium:62.73mg
15.68%
Vitamin A:753.67IU
15.07%
Folate:58.73µg
14.68%
Vitamin B3:2.5mg
12.48%
Iron:2.13mg
11.83%
Vitamin E:1.64mg
10.95%
Calcium:92.35mg
9.24%
Zinc:1.37mg
9.11%
Vitamin B1:0.13mg
8.56%
Vitamin B2:0.13mg
7.7%
Vitamin B5:0.67mg
6.72%
Source:My Recipes