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Brown Rice Caserecce with Roasted Eggplant, Tomato, Olives and Capers
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Ingredients

1 pound eggplant, cut into 1-inch cubes
1 pound Roma tomatoes, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
3/4 teaspoon sea salt
Freshly ground black pepper
8 ounces Brown Rice Caserecce
1/4 cup dry white wine
1/2 cup vegetable broth
1 tablespoon capers, drained
1/4 cup pitted kalamata olives, quartered lengthwise
1/4 cup parsley, chopped

Instructions
  1. Preheat oven to 400.
  2. In a large, heavy-duty roasting pan, toss eggplant and tomatoes with olive oil, salt and pepper. Roast for 40 minutes, tossing every 10, until vegetables have collapsed.
  3. While vegetables are cooking, bring a large pot of salted water to a boil. Boil the Caserecce for 7 minutes and drain.
  4. When vegetables are done, remove pan from the oven and pour in wine, scraping up any bits stuck to the bottom. Pour in broth and stir again.
  5. Scrape sauce into the pasta pot, add the caserecce and toss to coat. Add capers, olives and parsley and mix well. Season with additional salt if desired.
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