Recipe by Reynolds®
"Eggplant, roasted with bell pepper, red onion, tomatoes, and herbs, is seasoned with fresh basil oil, pasta, and lots of cheese."
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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
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