Bucatini With Eggplant And Roasted Peppers

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Cooking Light
Nutrition per serving    (USDA % daily values)
CAL
402
FAT
43%
CHOL
198%
SOD
27%

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Ingredients for 6 servings

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

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