Ingredients

Instructions

  1. In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
  2. In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
  3. Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
  4. Meanwhile, in a dutch oven combine the broth and water.
  5. Bring to boiling; add cavatelli.
  6. Return to boiling.
  7. Cook about 12 minutes or until tender.
  8. Reduce heat.
  9. Stir in the beans, tomatoes, and roasted vegetables.
  10. Heat through.