Bucatini with eggplant and roasted peppers from Cooking Light Dinner's Ready!: 250 Easy Weeknight Soups, Stews, Slow-Cooker Dishes & More by Cooking Light Magazine

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Notes about this recipe

  • Eat Your Books

    Can substitute linguine or spaghetti pasta for bucatini pasta, and Romano cheese for ricotta salata cheese.

  • aceedubs on April 27, 2024

    Can roast the peppers and eggplant ahead of time because they heat up again in the sauce. Also used a 28 oz can of crushed tomatoes because tomatoes weren't in season.

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