Oven Roasted Caponata - Creamette

Ingredients

• 3 cups eggplant, peeled and diced
• 1 green bell peppers, cut into short, thin strips
• 1 red bell pepper, cut into strips
• 1 onion, thinly sliced
• 5 garlic clove, sliced thin
• 2 tbsp olive oil, divided
• 1 tsp dried basil leaves
• 14.50 oz diced tomatoes, undrained
• 12 oz Creamette® Fettuccine
• 0.25 cup grated Parmesan cheese