Eggplant Bucatini

No dish could be more authentic or Sicilian than this. Both bucatini and eggplant are synonymous with Sicily, and the use of breadcrumbs is yet another characteristic of Sicilian cuisine.

4+ tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt & pepper to taste
1 medium size eggplant, peeled and cut into 1 inch cubes
8 Roma tomatoes, peeled and cut into 1 inch cubes. (Peel by placing them in water and boil. Once the water starts to boil, remove immediately and peel under cold water)
1/4 cup basil leaves, shredded
1/4 cup capers, drained
1/3 cup seasoned breadcrumbs
1 pound bucatini pasta

In a large frying pan add oil, onion, garlic, red pepper flakes. Salt and pepper to taste. When onions start to soften, add the cubed eggplant. Cook eggplant on medium heat until softened. You may have to add more olive oil at this point. Add chopped peeled tomatoes, basil and capers. Simmer in pan for another 5 minutes. If the eggplant mixture is too thick you can always add a spoon of pasta water. Cook bucatini in salted water, drain. Add eggplant mixture to pasta and toss with breadcrumbs.

Added note: If you are anything like my husband and don’t like eggplant, you can always use chicken breast instead of eggplant. Enjoy!

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