Eggplant and Roasted Pepper Pasta

Ingredients

• Olive oil (2 tablespoons)
• Eggplant (1 medium, diced)
• Garlic (3 cloves, minced)
• Roasted red peppers (1 cup, sliced)
• Tomato sauce (2 cups)
• Dried oregano (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Pasta (8 ounces (spaghetti or penne))
• Fresh basil (1/4 cup, chopped)
• Parmesan cheese (1/2 cup, grated, for serving)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes.
3. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
4. Stir in the sliced roasted red peppers, tomato sauce, dried oregano, salt, and black pepper. Bring to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
5. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
6. Add the cooked pasta to the skillet with the sauce and toss gently to coat the pasta evenly with the sauce.
7. Remove the skillet from heat and fold in the chopped fresh basil.
8. Serve the pasta in bowls, topped with freshly grated Parmesan cheese.
9. Enjoy your delicious and hearty Eggplant and Roasted Pepper Pasta!