Dinner Tonight: 30-Minute Bucatini with Eggplant and Tomatoes

The key to a happy marriage

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August 7, 2025 8:10am EDT

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Weeknight recipes that work.

August 7th, 2025

The microwave is the key to preparing eggplant for this lightning-fast pasta.

The very happy marriage of eggplant and tomatoes

Jack Bishop

Author, editor, and avid home cook

My wife’s favorite vegetable? Eggplant. Go figure. I’m team tomato all the way. Thankfully, eggplant and tomatoes work well together in countless dishes, so we can both be happy. And that’s a good thing because my garden is currently overflowing with four varieties of eggplant and six types of tomatoes. Every marriage should have such problems!

When there’s time and ambition, we make Eggplant Pecorino (a lovely riff on eggplant Parm) or Eggplant Involtini. But on busy weeknights, Lauren and I turn to this 30-minute pasta recipe with eggplant, fresh tomatoes, and basil.

Featured Recipe

Bucatini with Eggplant and Tomatoes

Frying eggplant requires time and oil. Roasting reduces the amount of oil but at the expense of even more time. Microwaving the eggplant gets the job done in just 6 minutes. Add a little salt and sugar to draw out liquid and make sure to drain the microwaved eggplant on paper towels.

At this point, the eggplant will be very soft. It needs just 4 minutes in a hot pot—along with a modest 3 tablespoons of olive oil—in order to pick up some color. Add garlic and red pepper flakes, then some chopped fresh tomatoes, and cook for a total of 3 minutes more. Toss with drained pasta and basil and dinner is served. Now, that’s simple.

This recipe calls for bucatini, a long thick pasta with a hole running through each strand. I love its serious chew, but linguine is a fine option, or try penne if you prefer. This dish is easily embellished. I like to add capers, olives, or a dollop of fresh ricotta. Lauren prefers jarred Calabrian chiles instead of red pepper flakes. Happiness can take many forms when eggplant and tomatoes are front and center.

P.S. Have feedback about this newsletter? Reach out to me at [email protected].

My Weekend Recommendations

I’ll be back in your inbox on Sunday. Until then, here are some suggestions for the days ahead.

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Marcella Hazan changed my life. I spent my junior year abroad in Italy and came back passionate about food. I had just one cookbook in my kitchen senior year: her iconic (and now out-of-print) tome, The Classic Italian Cook Book. Marcella taught me how to shop (good ingredients are everything!), how to cook, and how to taste. There’s a new documentary about her life and her impact. Look for Marcella on your local public television station or various streaming services.

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If you want a new way to highlight summer corn, might I suggest Flank Steak Tacos with Cumin Corn Relish? Fresh corn kernels are pickled with shallots, chiles, and spices and then paired with grilled steak and corn tortillas. The relish is so good that I make a big batch and keep leftovers in the fridge. It’s lovely tucked inside an omelet or served with tortilla chips instead of your usual salsa.