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 ozSan Giorgio® Fettuccine
3 cupseggplant, peeled and diced
1green bell pepper, cut into short, thin strips
1red bell pepper, cut into strips
1onion, thinly sliced
5garlic cloves, sliced thin
2 Tbspsolive oil, divided
1 tspdried basil leaves
14 1/2 ozdiced tomatoes, undrained
1/4 cupgrated Parmesan cheese


  1. Heat oven to 450┬║ 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.