* 2 yellow bell peppers
* 1 small eggplant, peeled and cut in 1/2-inch cubes
* 1 cup water
* 2 tbsp olive oil, divided
* 2 tbsp minced fresh oregano
* 2 tbsp capers
* 2 minced garlic cloves
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper
* 6 plum tomatoes, seeded and chopped
* 12 ounces linguine (or any pasta)
* 1 cup grated Romano or Parmesan cheese
1. Turn your broiler on to preheat, setting the rack at about 6 to 8 inches. Choose a broiler pan or baking sheet and cover it with foil.
2. Cut bell peppers in half lengthwise, remove inside membrane and seeds. Place halves skin side up on prepared pan. Put under broiler for about 8 to 10 minutes or until blackened.
3. Turn oven to bake at 425 degrees.
4. Remove pan from oven and carefully place peppers (while still hot) in a Ziploc bag, seal, then let stand for 15 minutes. Peel off the skin and charred bits, then cut into strips and set aside.
5. Arrange eggplant cubes in a 2-quart baking dish in one layer. Pour 1 cup water over the eggplant and bake in 425 oven for 30 to 35 minutes or until tender, adding water as needed. Remove from oven and set aside.
6. Heat 1 tbsp of oil in a large nonstick skillet on medium-high heat. Add capers, oregano, and garlic and sautÚ for one minute. Stir in salt, black pepper, cooked eggplant, roasted bell peppers, and tomatoes. Cover skillet and reduce heat, simmering 15 minutes and stirring occasionally.
7. Cook pasta according to package directions.
8. Drain pasta over a bowl, reserving 1/2 cup of this cooking liquid.
9. Toss pasta with remaining 1 tablespoon oil, then add to bowl with eggplant mixture; add reserved cooking liquid to coat the pasta; toss.
10. Sprinkle with grated Romano cheese and serve immediately. Serves 6.
This eggplant dish has so much flavor, which helps when it comes to eggplant. In and of itself, eggplant can be bland. But throw in oregano, capers, and roasted peppers, and the flavor level goes way up. Even kids will eat this dish and enjoy it!