Roasted Pepper and Eggplant Marinara

Ingredients

• 2 large red or green bell peppers
• 1 large head garlic
• Sprig fresh rosemary, leaves picked and finely chopped
• 2 medium firm eggplant
• Extra-virgin olive oil, for brushing eggplant
• Salt and freshly ground black pepper
• 1 pinch hot pepper flakes
• 4-5 fresh tomatoes diced
• 2 fresh basil leaves, torn
• 1 pound pasta
• Fresh flat-leaf parsley, leaves picked and chopped

Directions

Char the skins of sweet peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers in a paper bag for an hour to steam and cool, peel, and seed. Reserve.

Preheat the oven to 425 degrees F.

Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper and rosemary. Roast 40 to 45 minutes, until soft but still moist.

Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with 1/2 of the roasted garlic and roasted sweet peppers, then puree.

In saucepan, heat the tomatoes and red pepper flakes. Stir in the eggplant-pepper mixture and add basil, cubed roasted eggplant pieces, the remainder of the roasted garlic salt, and pepper, to taste.

Simmer sauce to combine flavors.

Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.