Caserecce with Roasted Eggplant, Tomato, Olives and Capers

You'll enjoy how the flavors of the summer garden get all entwined within the folds of the Caserecce. Top with a sprinkle of grated pecorino, if you’re so inclined.

Instructions     

1. Preheat oven to 400.
2. In a large, heavy-duty roasting pan, toss eggplant and tomatoes with olive oil, salt and pepper. Roast for 40 minutes, tossing every 10, until vegetables have collapsed.
3. While vegetables are cooking, bring a large pot of salted water to a boil. Boil the Caserecce for 7 minutes and drain.
4. When vegetables are done, remove pan from the oven and pour in wine, scraping up any bits stuck to the bottom. Pour in broth and stir again.
5. Scrape sauce into the pasta pot, add the caserecce and toss to coat. Add capers, olives and parsley and mix well. Season with additional salt if desired.