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Capellini Caponata

1 large eggplant, cut into 1/2 inch thick slices
1/2 cup Italian dressing
1 stalk celery, diced
1/4 cup sliced black olives
1/4 cup chopped roasted red bell peppers
1/4 cup chopped parsley
1 Tbsp. capers
1 tsp. tomato paste
1/2 tsp. grated lemon peel
1/2 tsp. ground pepper
12 pounces Capellini (angel hair pasta), cooked till al dente, drained
1/2 cup grated parmesan cheese

Brush the eggplant slices with 2 Tbsp. of the dressing. Place on a
greased baking sheet and bake at 375 degrees for 30 minutes or till
tender. Place the rest of the dressing and the celery,
olives, peppers, parsley, capers, tomato paste, peel and ground pepper in a
bowl. Cut the eggplant into cubes and add to the bowl; mix well. Place
the Capellini on a platter, spoon the eggplant mixture over top then
sprinkle on the cheese. Serves 4

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