Dinner Tonight: Bucatini With Eggplant Recipe

• 4 cloves garlic
• 2 tablespoons olive oil
• 1 medium eggplant
• 1/4 cup capers
• 2 tablespoons anchovies, chopped
• 1/4 cup dry red wine
• 2 tablespoons red wine vinegar
• 1/2 pound bucatini
• Black pepper

1. Preheat the oven to 425u0b0F. Place the eggplant in and let it cook for about 45 minutes, or until very, very tender. Remove, slice in half, and then scoop out the innards and shred with a couple forks.
2. Place a large skillet over medium-low heat. Pour in the oil, and when warm, add the garlic. Cook for a few minutes until soft, but not browned.
3. Turn the heat to medium, and add the eggplant, anchovies, and capers to the skillet. Stir until warmed. Then pour in the red wine and red wine vinegar. Cook until the liquid has thickened into a sauce.
4. Meanwhile, bring a large pot of water to a boil. Cook the bucatini according to the directions on the box. Drain, and then add it to the skillet with the sauce. Stir until coated, and then serve. Season with black pepper to taste.

garlic, olive oil, eggplant, capers, anchovies, red wine, red wine vinegar, bucatini, black pepper

Taken from www.seriouseats.com/recipes/2008/11/bucatini-with-eggplant-pasta-recipe.html (may not work)