Caponata Pasta Bake

Ingredients

• 1 1/2 quarts prepared caponata, (recipe follows, halved)
• 1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes
• 1 1/2 cups shredded provolone (available on dairy aisle of market)
• 1/2 teaspoon crushed red pepper flakes
• Chopped parsley, garnish
• Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 4 cloves garlic, chopped
• 1/2 to 3/4 teaspoon crushed red pepper flakes
• 1 red bell pepper, seeded and diced
• 1 cubanelle Italian long green pepper, seeded and diced
• 1 large sweet onion, peeled and chopped
• 2 ribs celery, chopped
• 1/2 cup large green olives, pitted and chopped
• 1/2 cup black kalamata olives, pitted and chopped
• 1 (3-ounce) jar capers, drained
• 1/2 cups golden raisins, a couple of handfuls
• 1 medium firm eggplant, diced
• Salt
• 1 (32-ounce) can diced tomatoes
• 1 (14-ounce) can crushed tomatoes
• 1 handful flat-leaf parsley, chopped

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