INGREDIENTS
2
bell peppers
3/4 cup
panko
4 tbsps
olive oil
1 serving
kosher salt and pepper
1 1/2 cups
parmesan cheese
28 ozs
canned tomatoes
1 1/2 lbs
eggplant
6 cloves
garlic
1 tsp
oregano
1/4 tsp
pepper flakes
4 cups
water
12 ozs
pasta shapes
6 ozs
mozzarella
2 tbsps
basil