Caponata Pasta Bake

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1 1/2 quarts prepared caponata, (recipe follows, halved)

1/2 pound ziti rigate pasta, cooked to al dente, about 8 minutes

1 1/2 cups shredded provolone (available on dairy aisle of market)

1/2 teaspoon crushed red pepper flakes

Chopped parsley, garnish

Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

Caponata:

2 tablespoons (2 turns around the pan) extra-virgin olive oil

4 cloves garlic, chopped

1/2 to 3/4 teaspoon crushed red pepper flakes

1 red bell pepper, seeded and diced

1 cubanelle Italian long green pepper, seeded and diced

1 large sweet onion, peeled and chopped

2 ribs celery, chopped

1/2 cup large green olives, pitted and chopped

1/2 cup black kalamata olives, pitted and chopped

1 (3-ounce) jar capers, drained

1/2 cups golden raisins, a couple of handfuls

1 medium firm eggplant, diced

Salt

1 (32-ounce) can diced tomatoes

1 (14-ounce) can crushed tomatoes

1 handful flat-leaf parsley, chopped