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Ingredients
  • 1 lb. Italian eggplant, sliced into ¼ inch thick slabs (see note)
  • 3 tbsp. olive oil, divided
  • 6 oz. dried penne pasta
  • 1 lb. cremini mushrooms, cleaned, stemmed and sliced
  • 1 small onion, sliced
  • 1 bell pepper, any color, sliced into strips
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 1 14 oz. can diced tomatoes
  • ½ cup crushed tomatoes
  • 2 tbsp. capers
  • 1 tbsp. fresh rosemary, or 1 tsp. dry
  • ½ tsp. dried oregano
  • ½ tsp. red pepper flakes
  • salt and pepper to taste
Steps
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