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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and cut the eggplant into ¾ inch cubes, put the pieces in a colander, sprinkle them well with salt, and let them sit for a ½ hour in the sink, while the salt draws out the bitter juices. Rinse and pat them dry. | 2. Set pasta water to heat, salt it when it boils, and cook the bucatini. | 3. While doing this, cut the sausage into bite size pieces, add the eggplant and a couple of tablespoons of olive oil, and sauté the mixture until the sausage begins to brown and the eggplant has wilted. | 4. Add the tomatoes, thyme, basil and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out. When the pasta is done, season it with the sauce and serve it with the cheese on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bucatini pasta	1	lb		403.4676	0.0	89.7602	2.2667
pork sausage	8	ounces		523.8986	0.0	33.906	42.0933
eggplant	2			-	-	-	-
tomato	14	ounces	canned	91.2854	20.2415	4.7627	0.7938
olive oil				-	-	-	-
garlic clove	3			403.4676	0.0	89.7602	2.2667
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008
basil leaf	4			403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
parmigiano			grated	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.