Fresh, healthy ingredients are baked to perfection in this lovely Caponata Pasta Bake, courtesy of Sucheta Rawal, of the popular go.eat.give.
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
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 www.goeatgive.com.