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)

Preparation:

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.