Roasted Eggplant Caponata Pasta

One of the most iconic dishes in Sicilian cooking is caponata. Plump with roasted eggplant, celery, onions, capers, roasted red peppers and kalamata olives, this sweet and sour Mediterranean veggie dish is completely vegan and perfect served warm as an entree or as a pasta salad. (V, VG)

Ingredients: Caponata Sauce - Eggplant, onions, celery, garlic, tomatoes, kalamata olives, roasted red peppers, red wine vinegar, sugar, spices. Casarecce Pasta - Duran wheat semonlina, water.

Weight: 

Serves: 2 to 3

Heating Instructions From Frozen:    Preheat oven to 350 F.  Remove lid, cover loosely with foil and place on middle rack in oven.  Bake for 50 - 75 minutes or until hot throughout.  Let rest 5 minutes before serving).