1 eggplant cut in 1-inch cubes
1 cup olive Oil or as need it
4 cups diced tomatoes
2 roasted bell peppers, skin and seeds removed, cut in ½ inch diced
8 garlic cloves, minced
2 cups tomato puree
1 ½ cups basil, torn into small pieces
¼ teaspoon red chili flakes
2 tablespoons oregano, chopped
2 tablespoons parsley, chopped
1-pound penne pasta
In a hot saucepan add ¼ cup of olive oil and sauté garlic and chili flakes until translucent no color. Add tomato puree and basil to the pan, season with salt and pepper. Cook for 5 minutes, remove from heat and set aside.
In another pan heat ¼ cup olive oil on high heat. Add eggplant and cook until browned on one side, do not stir. Flip eggplant and brown the other side; remove from pan.
Add ¼ cup olive oil to the pan, heat the oil and add the tomatoes and remaining garlic. Cook for about 10 minutes, adding eggplant and roasted bell peppers to the tomato sauce and herbs, let simmer.
In a large pot, bring salted water to a boil and cook pasta until al dente, reserve 1 cup of the pasta water and then drain the pasta.
Add pasta to the sauce and cook for 5 minutes, adding a little of pasta water if need to keep everything juicy. Garnish with shaved parmesan and serve.