Recipe by Reynolds®
"Eggplant, roasted with bell pepper, red onion, tomatoes, and herbs, is seasoned with fresh basil oil, pasta, and lots of cheese."
Watch video tips and tricks
fresh basil, cut in thin strips
crushed red pepper flakes, or more to taste
Reynolds® Oven Bag, large size
eggplant, peeled and cut into 1/2-inch cubes
yellow bell pepper, cut into 1-inch strips
red onion, cut into 1/2-inch strips
2 1/2 cups
multi-grain rotini, cooked according to package directions and drained
fresh mozzarella, cubed
shredded Parmesan cheese
One of my favorite side dishes! The family requests it often. Definitely a MUST-TRY!
* 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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover a great trick for making simple herb-roasted veggies with no mess.
Get tips for making moist, Asian-infused salmon on the grill.
See a few simple solutions for saving time in the kitchen.