Fresh, healthy ingredients are baked to perfection in this lovely Caponata Pasta Bake, courtesy of Sucheta Rawal, of the popular

Caponata Pasta Bake


2 Tsp. olive oil

2 cloves garlic, finely chopped

1 cup assorted peppers (bell, poblano, etc), seeded & diced

1 onion, chopped

½ cup green olives, chopped

½ cup black olives, chopped

3-oz capers

½ cup raisins

1 medium eggplant, diced & salted

1 teaspoon salt

32-oz can diced tomatoes

½ cup fresh parsley, chopped

½ lb ziti pasta (cook as package directions)

8-10 slices of provolone cheese

½ tsp. red pepper flakes (optional)

Chopped parsley, for garnish


Preheat a large pot over medium heat & add oil, garlic & crushed pepper. Add the vegetables & rest of the ingredients (except parsley) to the pot. Cover & cook 15 to 20 minutes until vegetables are tender. Add parsley & turn off heat.

Preheat the broiler. Combine the caponata sauce (made previously) & pasta, and transfer to a 9×13 baking dish. Top with provolone cheese, pepper flakes and bake for 30 minutes or until cheese is melted golden brown.

*Recipe and image courtesy of Sucheta Rawal, an international traveler and foodie. She has been to 30+ countries on 6 continents, speaks 5 languages and can cook almost any cuisine. She teaches international cooking classes, writes restaurant reviews and has been published in many magazines. Her personal blog is