Bucatini, a long, tubular pasta, is a popular staple in Italian cuisine. Adding in mozzarella and eggplant, two classic Italian ingredients, creates a delicious and hearty dish that is sure to impress your guests. Here’s a recipe for bucatini with mozzarella and eggplant that is easy to prepare and packed with flavor.

Ingredients:

– 1 pound bucatini pasta
– 1 large eggplant, diced
– 1 cup cherry tomatoes, halved
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 teaspoon red pepper flakes
– Salt and pepper
– 1 cup fresh mozzarella, diced
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves

Instructions:

1. Begin by preheating the oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, toss the diced eggplant with 1/4 cup of olive oil and season with salt and pepper. Spread the eggplant out in an even layer on the baking sheet and roast in the oven for 20-25 minutes, or until tender and golden brown.

3. While the eggplant is roasting, bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions, until al dente.

4. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes, until fragrant.

5. Add the cherry tomatoes to the skillet and cook for another 3-4 minutes, until they start to burst.

6. Using tongs, transfer the cooked pasta to the skillet with the tomato mixture. Add the roasted eggplant, diced mozzarella, and grated Parmesan cheese, and toss everything together until the cheese is melted and the pasta is coated in sauce.

7. Serve the bucatini in bowls, topped with fresh basil leaves and extra grated Parmesan cheese, if desired.

This recipe for bucatini with mozzarella and eggplant is a crowd-pleaser and perfect for a cozy dinner at home. The roasted eggplant adds depth and richness to the dish, while the cherry tomatoes give it a fresh burst of flavor. The mozzarella cheese adds creaminess and a mild, salty flavor that pairs well with the sweetness of the roasted eggplant.

Making this dish is easy and can be done in under an hour. Roasting the eggplant ahead of time allows for quick and easy assembly of the rest of the dish. The addition of red pepper flakes gives this dish a little bit of heat, but you can adjust the amount to your liking.

This bucatini with mozzarella and eggplant recipe is versatile and can be adapted to your preferences. For a vegetarian version, you can skip the Parmesan cheese or use a vegetarian-friendly alternative. You can also add in other vegetables such as zucchini or bell peppers for a more colorful dish.

In conclusion, bucatini with mozzarella and eggplant is a delicious and easy-to-make dish that will satisfy your cravings for Italian comfort food. Try this recipe for your next dinner party or weeknight meal and let the flavors of Italy come to your table.

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