Eggplant And Bucatini Timbale Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
653
FAT
135%
CHOL
50%
SOD
75%

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Ingredients for 8 servings

1 tablespoon minced anchovies

Freshly ground black pepper

4 tablespoons freshly chopped basil leaves, divided

1/2 teaspoon crushed red pepper flakes

1 teaspoon freshly minced oregano leaves

1/2 cup fine dry bread crumbs, divided

3/4 cup extra-virgin olive oil, divided

2 1/2 tablespoons capers, with 1 teaspoon caper juice

1 pound diced provolone

1 egg, lightly beaten

1 tablespoon unsalted butter

Sugar, to taste, if needed

1 cup pitted and halved kalamata olives

2 tablespoons minced garlic

10 ounces dried bucatini, cooked al dente and drained

2 (35-ounce) cans Italian plum tomatoes, broken up, with juices

Salt

2 large eggplants, sliced lengthwise into 1/3-inch slices (about 3 1/2 pounds total)

1 1/2 cups chopped onion

1 tablespoon heavy cream

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