Ingredients
3 cups eggplant, peeled and diced
1 green bell peppers, cut into short, thin strips
1 red bell pepper, cut into strips
1 onion, thinly sliced
5 garlic clove, sliced thin
2 tbsp olive oil, divided
1 tsp dried basil leaves
14.50 oz diced tomatoes, undrained
12 oz Creamette® Fettuccine
0.25 cup grated Parmesan cheese
Cooking Directions
1
Heat oven to 450º F.
2
In 13 x 9 x 2-inch baking dish, toss eggplant, peppers, onion, garlic, olive oil, and basil. Bake, uncovered, 25 minutes, stirring once or twice.
3
Stir in tomatoes with juice; bake 10 more minutes.
4
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and pepper mixture; sprinkle with cheese.
Ingredients
Ingredients
3 cups eggplant, peeled and diced
1 green bell peppers, cut into short, thin strips
1 red bell pepper, cut into strips
1 onion, thinly sliced
5 garlic clove, sliced thin
2 tbsp olive oil, divided
1 tsp dried basil leaves
14.50 oz diced tomatoes, undrained
12 oz Creamette® Fettuccine
0.25 cup grated Parmesan cheese
Directions
Cooking Directions
1
Heat oven to 450º F.
2
In 13 x 9 x 2-inch baking dish, toss eggplant, peppers, onion, garlic, olive oil, and basil. Bake, uncovered, 25 minutes, stirring once or twice.
3
Stir in tomatoes with juice; bake 10 more minutes.
4
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and pepper mixture; sprinkle with cheese.