Bucatini with mushrooms and eggplant is a tasty and savory first course, perfect for lovers of earthy flavors. The combination of mushrooms and eggplant gives the dish a creamy texture and a rich taste. Enjoy it during the summer season, when eggplants are at their freshest.
Peel the eggplants, slice them and soak them in water for half an hour; clean the mushrooms and dice them.
Pour 5 cl of oil into a pan, add the garlic, sage and basil and lightly brown them over moderate heat; add the chopped tomato pulp, season with salt and pepper and cook for about 20 minutes.
Fry the eggplants in another pan; brown the mushrooms in a little oil, season with salt and pepper and cook them, adding a little hot water.
Boil the bucatini, toss them with butter and Parmigiano and mix well; then top them with the eggplants, mushrooms and tomato sauce.
Frying pan
Grater
Italy
| Energy (kcal) | 139.49 |
| Carbohydrates (g) | 21.14 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 3.59 |
| of which Saturates (g) | 2.02 |
| Protein (g) | 6.2 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.04 |
