Pasta With Roasted Eggplant And Peppers

• 3 large red bell peppers (about 1 3/4 lb.)
• 1 (1 lb.) unpeeled eggplant, cut crosswise into 1/2-inch slices
• 2 cloves garlic, minced
• 4 c. hot cooked penne (short, tubular pasta), cooked without salt or fat
• 2 tsp. dried whole basil
• 1/2 tsp. salt
• 1/2 tsp. dried whole oregano
• 1/8 tsp. pepper
• 1 Tbsp. olive oil
• 1/4 c. plus 2 Tbsp. grated Parmesan cheese

1. Cut bell peppers in half lengthwise; discard seeds and membranes.
2. Place peppers, skin side up, on a foil lined baking sheet.
3. Flatten with palm of hand.
4. Broil peppers 3-inches from heat for 10 minutes or until blackened and charred.
5. Place peppers in ice water and chill 5 minutes.
6. Drain peppers; peel and discard skins.
7. Cut peppers into julienne strips; set aside.

red bell peppers, garlic, hot cooked penne, basil, salt, oregano, pepper, olive oil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898208 (may not work)