Eggplant and Pepper Pasta

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Cut the eggplants and red bell peppers into bite-sized pieces.

3. 3

   Place the eggplants and peppers on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper.

4. 4

   Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly charred.

5. 5

   While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.

6. 6

   In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat.

7. 7

   Add the minced garlic and red pepper flakes to the pan, sautéing for about 1 minute until fragrant.

8. 8

   Add the roasted vegetables to the pan and toss to combine with the garlic and red pepper flakes.

9. 9

   Add the cooked pasta to the pan and toss everything together, ensuring the pasta is well coated with the vegetables and oil.

10. 10

    Remove from heat and stir in the grated Parmesan cheese.

11. 11

    Serve the pasta hot, garnished with additional Parmesan cheese if desired.