Bucatini in Chunky Eggplant Sauce

1 day ago 1

Democracy Dies successful Darkness

4.2 (53)

By Micol Negrin

In this pasta dish, eggplant is sauteed until it collapses into a chunky puree, and past combined with tomatoes and herbs. For the champion results, question retired large, round, thin-skinned Sicilian (or graffiti) eggplants, different lavender heirloom varieties, oregon long, slender Japanese oregon Chinese ones. If you usage a darker-hued, thicker-skinned variety, specified arsenic globe, see removing the skin.

Adapted from “Rustico” by Micol Negrin (Clarkson Potter, 2002).

Ingredients

measuring cup

Servings: 4-6 (makes astir 10 cups)

1/4 cupful extra-virgin olive oil
2 cloves garlic, chopped
One (12-ounce) eggplant, chopped into 1/4-by-1/4-by-3-inch batons
1/2 spoon good salt, positive much arsenic needed
1/8 spoon freshly crushed achromatic pepper, positive much arsenic needed
1 lb ripe tomatoes, diced
1 spoon minced caller oregano, positive much arsenic needed
1/2 cupful loosely packed basil leaves, torn
1 lb dried bucatini (see Substitutions)
1/2 cupful grated pecorino Romano cheese, for serving

Nutritional Facts

Per serving (1 2/3 cups), based connected 6

Calories
377
Fat
11 g
Saturated Fat
1 g
Carbohydrates
63 g
Sodium
192 mg
Cholesterol
0 mg
Protein
11 g
Fiber
6 g
Sugar
33 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Rustico” by Micol Negrin (Clarkson Potter, 2002).

Tested by Hattie Ulan and Jessica Weissman.

Published August 20, 2017

Updated March 16, 2026