1. Heat oil in heavy sauté pan over medium heat. Stir in onion. Cook until softening and add garlic. When onion begins to turn golden, stir in eggplant and cook for five minutes, stirring. Season with salt and pepper. 2. Add tomatoes, olives and basil and simmer over medium heat until tomatoes soften. 3. Cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. Drain well in colander. 4. Put pasta in serving bowl. Add the eggplant mixture. Toss and sprinkle with breadcrumbs. ---------------------------------------------------------------------------
Nutrition
Ingredients
