Baked Penne with Cottage Cheese Eggplant and Salami

Ingredients

• 12 ounces penne
• 12 ounces cherry tomatoes
• One 4-ounce can sliced black olives, drained
• 4 ounces hard Italian salami, finely chopped (about 1 cup)
• 2 cups packed baby spinach
• 1 cup sliced banana pepper rings
• 2 tablespoons drained capers
• 3 cloves garlic, thinly sliced
• 1 small eggplant (about 12 ounces), peeled and cut into small dice
• 1 red bell pepper, thinly sliced
• Kosher salt and freshly ground black pepper
• 16 ounces 4% milkfat cottage cheese (about 2 cups)
• 2 tablespoons balsamic vinegar
• 8 ounces shredded mozzarella (about 2 cups)
• 1 cup fresh parsley, finely chopped

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