Caserecce with Roasted Eggplant, Tomato, Olives and Capers
Recipes
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.
Ingredients
- 1 pound eggplant, cut into 1-inch cubes
- 1 pound Roma tomatoes, cut into 1-inch cubes
- 3 tbsp. jovial Reserve Extra Virgin Olive Oil
- ¾ tsp. sea salt
- Freshly ground black pepper
- 12 ounces jovial Gluten Free Brown Rice Caserecce
- ¼ cup dry white wine
- ½ cup vegetable broth
- 1 tbsp. capers, drained
- ¼ cup pitted kalamata olives, quartered lengthwise
- ¼ cup parsley, chopped
Instructions
- Preheat oven to 400.
- 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.
- While vegetables are cooking, bring a large pot of salted water to a boil. Boil the Caserecce for 7 minutes and drain.
- 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.
- 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.
