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Perciatelli with Roasted Tomatoes and Eggplant
MARTHA STEWART14Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, 1 pound, cut into 1/2-inch dice)
- 2 Tbsp. olive oil
- 3/4 tsp. salt (plus more for pasta water)
- 1/2 tsp. freshly ground black pepper
- 8 plum tomatoes (about 1 1/4 pounds, cored and quartered lengthwise)
- 1 lb. cherry tomatoes (stems removed)
- 6 cloves garlic (unpeeled)
- 2 red bell peppers
- 2 yellow bell peppers
- 2 Tbsp. red wine vinegar
- 1/4 tsp. cayenne pepper
- 1 lb. perciatelli
- 1 cup loosely packed fresh basil leaves
- 1 oz. Parmesan cheese (for garnish, optional)
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