Perciatelli With Roasted Tomatoes And Eggplant

Name: Perciatelli With Roasted Tomatoes And Eggplant
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 0 teaspoons cayenne pepper; 454 grams cherry tomatoes, stems removed; 454 grams medium eggplant, , cut into 1/2-inch dice; 237 milliliters loosely packed fresh basil leaves; 6 cloves garlic, unpeeled; 2 Tbsps olive oil; 28 grams Parmesan cheese, for garnish (optional); 567 grams plum tomatoes, (about , cored and quartered lengthwise; 2 red bell peppers; 2 Tbsps red-wine vinegar; 1 teaspoons salt, plus more for pasta water; 2 yellow bell peppers

You can never have too many side dish recipes, so give Perciatelli With Roasted Tomatoes And Eggplant a try. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 209 calories, 8g of protein, and 10g of fat per serving. From preparation to the plate, this recipe takes about 1 hour and 52 minutes. A mixture of salt, olive oil, basil leaves, and a handful of other ingredients are all it takes to make this recipe so delicious.