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Roasted Eggplant with Pasta Caprese

  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Course: Side Dish

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  • Basil Oil:
  • 1/3 cup fresh basil. cut in thin strips
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped to
  • 1 teaspoon crushed red pepper flakes
  • Roasted Eggplant:
  • 1 Reynolds Oven Bag, Large Size
  • 1 pint grape tomatoes
  • 1 medium eggplant peeled and cut in -inch cubes
  • 1 medium yellow bell pepper, cut in 1-inch strips
  • small red onion, cut in 1-inch strips
  • 2 tablespoons olive oil
  • 1 tablespoon flour
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Pasta:
  • 2 cups multigrain rotini, cooked according to package directions and drained
  • 8 oz. fresh mozzarella, cubed cup shredded
  • Parmesan cheese cup ricotta cheese


Step 1

PREPARE Basil Oil: Combine basil, olive oil, chopped garlic and red pepper flakes in a large bowl; set aside.

Step 2

PREHEAT oven to 400F. Place Reynolds® Oven Bag in a 13x9x2-inch pan.

Step 3

PLACE tomatoes in oven bag and squeeze bag to crush tomatoes. Add eggplant, bell pepper, onion, oil, flour, Italian seasoning and salt. Turn bag several times to mix. Arrange ingredients in even layer.

Step 4

CLOSE bag with nylon tie. Cut six -inch slits in top of bag. Tuck ends of bag in pan.

Step 5

BAKE 20 to 25 minutes or until eggplant is tender. Carefully cut bag open. Spoon roasted vegetables into Basil Oil. Add the cooked pasta and cheeses; stir until mixed well. Serve immediately or at room temperature.

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