INGREDIENTS
1 1/2 lbs
eggplants
1 serving
kosher salt
9 ozs
red bell peppers
8 ozs
zucchini
2 media
onions
1 pint
cherry tomatoes
4
garlic cloves
1
lemon
1 1/2 ozs
parmesan
1/2 cup
olive oil
1/4 cup
capers
1/2 tsp
red pepper flakes
1 lb
cavatappi
1 1/2 cups
basil leaves