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"Eggplant, roasted with bell pepper, red onion, tomatoes, and herbs, is seasoned with fresh basil oil, pasta, and lots of cheese." — Reynolds®
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Basil Oil:
1/3 cup fresh basil, cut in thin strips
2 tablespoons olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes, or more to taste
Roasted Eggplant:
1 Reynolds® Oven Bag, large size
1 pint grape tomatoes
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium yellow bell pepper, cut into 1-inch strips
1/2 small red onion, cut into 1/2-inch strips
1 tablespoon flour
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Pasta:
2 1/2 cups multi-grain rotini, cooked according to package directions and drained
8 ounces fresh mozzarella, cubed
3/4 cup shredded Parmesan cheese
1/2 cup ricotta cheese
One of my favorite side dishes! The family requests it often. Definitely a MUST-TRY!
1 Rating
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Eggplant and Pasta Caprese
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving ** Calories: 675 ** Calories from Fat: 279
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