Eggplant & Tomato Sauce over Bucatini Pasta is a classic Sicilian dinner. It is a quick tomato sauce with sautéed eggplant, red and green bell peppers, garlic and basil. I pan fried the eggplant cubes in a separate pan, and then simmered half in the sauce, and used the other half to toss in at the end. The caper berries and kalamata olives are optional.
Prep Time 1hour
Cook Time 45minutes
Total Time 1hour45minutes
Author Homemade Italian Cooking with Cara
1large eggplantor two medium eggplants, peeled, sliced thick ½ - 2 inches
1Red Bell Pepperdiced
1Green Bell Pepperdiced
1teaspoonground black pepper
⅛teaspoonred pepper flakes
24ouncecan Italian crushed tomatoes
1 15ozcan diced tomatoes
1cupfresh minced basil
1cupfresh minced Italian parsley
⅓cupeach kalamata olives and sicilian caper berriesoptional
Liberally salt eggplant slices & drain for 60 min standing up in a colander.
Rinse with cold water and dry with paper towel. Slice in 1 ½ inch cubes
Heat olive oil over medium high heat in a large pan. Add cubed eggplant and fry until golden. Remove eggplant with a slotted spoon and drain on paper towels.
Add minced garlic, bell peppers, salt, red and black peppers and cook until the peppers start to soften.
Add tomatoes, water, basil and parsley. Simmer for 30 minutes. Add more water if needed.
Add olives, caper berries, and ⅓ of fried eggplant to the sauce and heat for 15 more minutes to allow all the flavors to blend.
While the sauce is simmering, add 2 tablespoons salt and bucatini pasta to a large stockpot of boiling water and stir. Boil for 7 minutes or until the pasta a la dente. Add the cooked Bucatini pasta to the sauce and mix to coat all the pasta. Add the rest of the cooked eggplant cubes to the dish. Serve immediately with more freshly grated parmesan cheese.