Oven Roasted Caponata
- Servings: 6
Our Oven-Roasted Caponata is a symphony of roasted eggplant, tangy tomatoes, sweet peppers, and basil, all tossed in a savory vinaigrette.
|12 oz||San Giorgio® Fettuccine|
|3 cups||eggplant, peeled and diced|
|1||green bell pepper, cut into short, thin strips|
|1||red bell pepper, cut into strips|
|1||onion, thinly sliced|
|5||garlic cloves, sliced thin|
|2 Tbsps||olive oil, divided|
|1 tsp||dried basil leaves|
|14 1/2 oz||diced tomatoes, undrained|
|1/4 cup||grated Parmesan cheese|
- Heat oven to 450º F.
- 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.
- Stir in tomatoes with juice; bake 10 more minutes.
- Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and pepper mixture; sprinkle with cheese.