Baked Caponata

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Baked Caponata

Italian staples such as eggplant, olives and capers enhance the simple flavors of this traditional red sauce. A sensational choice for a meatless special.

Serves: 25

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	Ingredients 6 gals water 3 lbs, 12 oz Dakota penne rigati 2 qts, 1 cup onions, thinly sliced 1/4 cup sugar 1 gal eggplant, peeled & cubed 2-1/2 cups Spanish olives 1/2 cup red wine vinegar 3 Tbsp garlic, minced 1-1/3 cup olive oil 1 gal spaghetti sauce, thick 1 qt, 1 cup green bell peppers, chopped 1/2 cup capers 3/4 cup fresh basil, coarsely chopped, packed Parmesan cheese (optional)

Method

Bring water to a rapid boil. Gradually add pasta; stir to separate. Boil, uncovered, 15 minutes; stir occasionally. Drain and rinse with cold water.

To make sauce: cook onions in oil and sugar over medium-high heat stirring frequently until caramelized. Combine onions with remaining ingredients. Add pasta and mix well. Spoon 2 cups of mixture into each ramekin. Cover and bake at 350 degrees F. In conventional oven bake for 35-40 minutes; convection cooking time is 25-30 minutes. Garnish with freshly grated Parmesan cheese.