Simple Bucatini and Eggplant
Simple Pasta and Eggplant is a delicious fast and easy recipe idea. Made with olive oil, fresh Italian parsley, garlic and chopped eggplant then tossed together with bucatini pasta. This simple yet perfect Pasta Dish will make you think you are in Italy.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 servings
- 2 small to medium eggplants (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)
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 -2 cloves garlic chopped
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon oregano
- 1-2 pinches hot pepper flakes (if desired)
- 1/3 cup water
- 3 cups cooked pasta
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!
Calories: 180kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 545mg | Fiber: 7g | Sugar: 8g | Vitamin A: 370IU | Vitamin C: 10.2mg | Calcium: 34mg | Iron: 1mg