Pasta with Eggplant and Roasted Peppers
by Denise Bowles — last modified Sep 28, 2010 12:35 PM
A hearty pasta dish with unexpected flavors
2 large yellow peppers
1 small eggplant (Chinese if you can find it)
1 cup water
1 tbsp. minced fresh oregano
2 tbsp. capers
2 tbsp. garlic
1/2 tsp. salt
1/4 tsp. black pepper
6 plum tomatoes chopped and seeded or 1 large can of chopped plum tomatoes
1 pkg whole wheat pasta (any kind)
Broil cubed peppers and eggplant with salt and pepper. Bake at 425 for 25 min. or until browned.
In skillet, add oregano, capers and garlic. Saute for 1 minute. Stir in peppers, eggplant and tomatoes. Simmer for 15 minutes, stirring occasionally.
Cook pasta according to package directions.
Add cooked pasta to vegetable mix and serve. Yields 6 Servings.