Category

Oven Roasted Caponata

Total time: 50min   Serves: 6

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Ingredients
 3 cups eggplant, peeled and diced
 1 green bell peppers, cut into short, thin strips
 1 red bell pepper, cut into strips
 1 onion, thinly sliced
 5 garlic clove, sliced thin
 2 tbsp olive oil, divided
 1 tsp dried basil leaves
 14.50 oz diced tomatoes, undrained
 12 oz Creamette® Fettuccine
 0.25 cup grated Parmesan cheese
Cooking Directions
1

 Heat oven to 450º F.

2

 In 13 x 9 x 2-inch baking dish, toss eggplant, peppers, onion, garlic, olive oil, and basil. Bake, uncovered, 25 minutes, stirring once or twice.

3

 Stir in tomatoes with juice; bake 10 more minutes.

4

 Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and pepper mixture; sprinkle with cheese.

Ingredients

Ingredients
 3 cups eggplant, peeled and diced
 1 green bell peppers, cut into short, thin strips
 1 red bell pepper, cut into strips
 1 onion, thinly sliced
 5 garlic clove, sliced thin
 2 tbsp olive oil, divided
 1 tsp dried basil leaves
 14.50 oz diced tomatoes, undrained
 12 oz Creamette® Fettuccine
 0.25 cup grated Parmesan cheese

Directions

Cooking Directions
1

 Heat oven to 450º F.

2

 In 13 x 9 x 2-inch baking dish, toss eggplant, peppers, onion, garlic, olive oil, and basil. Bake, uncovered, 25 minutes, stirring once or twice.

3

 Stir in tomatoes with juice; bake 10 more minutes.

4

 Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and pepper mixture; sprinkle with cheese.

Oven Roasted Caponata

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