CAPONATA PASTA BAKE

CAPONATA PASTA BAKE image

Yield 5 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
½ to ¾ teaspoon crushed red pepper flakes
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
½ cup large green olives, pitted and chopped
½ cup black kalamata olives, pitted and chopped
1 (3 ounce) jar capers, drained
½ cups golden raisins
1 medium firm eggplant, diced
Salt
1 ( 32 ounce) can diced tomatoes
1 ( 14 ounce) can crushed tomatoes
¼ cup parsley flakes

Steps:

Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables ( peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit. Stir in olives, capers and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, and parsley to the pot and stir caponata well to combine. Cover pot and cook caponata 25 to 30 minutes, until vegetables are tender. Remove pan from heat. Add drained pasta to caponata, stir to combine. Transfer pasta caponata to a ( 9x13 inch) baking dish. Top with shredded provolone and place baking dish under broiler to brown and bubble cheese.