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.
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INGREDIENTS:
| 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 |
DIRECTIONS:
- 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.
