Eggplant and Roasted Pepper Pasta

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Fresh basil - 1/4 cup, chopped
• Pasta - 8 ounces
• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Tomato sauce - 2 cups
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Roasted red peppers - 2, sliced
• Eggplant - 1 large, diced

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add the diced eggplant and cook until golden brown and tender, about 10 minutes.
3. Add the minced garlic and cook for an additional 1 minute.
4. Stir in the sliced roasted red peppers, tomato sauce, dried oregano, salt, and pepper. Simmer for 10 minutes.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Add the cooked pasta to the pan with the sauce and toss to coat.
7. Remove from heat and stir in the chopped fresh basil.
8. Serve the pasta topped with grated Parmesan cheese.
9. Enjoy!