Caponata Pasta Bake


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

Related Posts with Thumbnails

About Author

Comments are closed.