Bucatini With Eggplant And Roasted Peppers

12 Ingredients
- 2 large yellow bell peppers
- 1 small eggplant, peeled and cut into 1/2-inch cubes (about 3/4 pound)
- 1 cup water
- 2 tablespoons extravirgin olive oil, divided
- 2 tablespoons minced fresh oregano
- 2 tablespoons capers
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 plum tomatoes, seeded and chopped
- 12 ounces bucatini or linguine
- 3/4 cup (3 ounces) grated ricotta salata or Romano cheese
Preparation
Instructions on My Recipes
Nutrition
357
18%
daily value
6 servings
Fat
15% 10Saturated
17% 3Trans
- 0Monounsaturated
- 5Polyunsaturated
- 1Carbs
18% 55Carbs (net)
- 49Fiber
25% 6Sugars
- 6Sugars, added
- 0Protein
28% 14Cholesterol
5% 15Sodium
20% 476Calcium
22% 219Magnesium
16% 67Potassium
13% 606Iron
13% 2Zinc
14% 2Phosphorus
38% 266Vitamin A
5% 48Vitamin C
138% 124Thiamin (B1)
11% 0Riboflavin (B2)
12% 0Niacin (B3)
15% 2Vitamin B6
26% 0Folate equivalent (total)
14% 57Folate (food)
- 57Folic acid
- 0Vitamin B12
7% 0Vitamin D
0% 0Vitamin E
11% 2Vitamin K
20% 24
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