Pasta With Roasted Eggplant And Peppers - cooking recipe

Ingredients

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

Preparation

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