Pecatelle with tomatoes and eggplants
Description
Preheat the oven to 200 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well. Spread in a single layer in a baking dish. Place all tomatoes and garlic in a second baking dish. Put both dishes in the oven. Bake until the eggplant is tender and browned, about 40 minutes. Bake the garlic and tomatoes for about 30 minutes. When cooled, squeeze the pulp from the garlic cloves. Meanwhile, roast the peppers over a high gas flame, turning as needed, until charred on all sides, about 5 minutes. Transfer to a metal bowl, cover with plastic wrap, and let stand for 20 minutes. Peel off the charred skin and remove the seeds. Place 1 red and 1 yellow pepper in the bowl of a food processor. Add roasted garlic, tomatoes, vinegar, cayenne pepper, the remaining tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth. Slice the remaining peppers into strips and set aside. Fill a large pot with salted water and bring to a boil. Cook pasta until al dente, about 11 minutes. Drain. Pour the prepared sauce over the pasta and toss to combine. Add basil, roasted eggplant, cherry tomatoes, and pepper strips. Garnish with grated Parmesan if desired and serve.