Roasted Eggplant with Pasta Caprese | Reynolds Brands

Ingredients

• 1/3 cup fresh basil. cut in thin strips
• 2 tablespoons olive oil
• 3 cloves garlic, chopped to
• 1 teaspoon crushed red pepper flakes
• 1 Reynolds Oven Bag, Large Size
• 1 pint grape tomatoes
• 1 medium eggplant peeled and cut in -inch cubes
• 1 medium yellow bell pepper, cut in 1-inch strips
• small red onion, cut in 1-inch strips
• 1 tablespoon flour
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups multigrain rotini, cooked according to package directions and drained
• 8 oz. fresh mozzarella, cubed cup shredded
• Parmesan cheese cup ricotta cheese