INGREDIENTS
1 lb
eggplant
3 tbsps
olive oil
6 ozs
penne pasta
1 lb
cremini mushrooms
1 small
onion
1
bell pepper
3
garlic cloves
1/2 cup
dry white wine
14 ozs
canned tomatoes
1/2 cup
tomatoes
2 tbsps
capers
1 tbsp
rosemary
1/2 tsp
oregano
1/2 tsp
red pepper flakes
1 serving
salt and pepper