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Ingredients

• 3/4 cup extra-virgin olive oil, divided
• 1 1/2 cups chopped onion
• 2 tablespoons minced garlic
• 2 (35-ounce) cans Italian plum tomatoes, broken up, with juices
• 1 cup pitted and halved kalamata olives
• 2 1/2 tablespoons capers, with 1 teaspoon caper juice
• 1 tablespoon minced anchovies
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon freshly minced oregano leaves
• 4 tablespoons freshly chopped basil leaves, divided
• Salt
• Sugar, to taste, if needed
• 2 large eggplants, sliced lengthwise into 1/3-inch slices (about 3 1/2 pounds total)
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 cup fine dry bread crumbs, divided
• 10 ounces dried bucatini, cooked al dente and drained
• 1 pound diced provolone
• 1 egg, lightly beaten
• 1 tablespoon heavy cream

Description

Food Network Invites You To Try This Eggplant And Bucatini Timbale Recipe From Emeril Lagasse.

Food Network