3 cups eggplant, peeled and diced
1 each green bell pepper, cut into short, thin strips
1 each red bell pepper, cut into strips
1 each onion, thinly sliced
5 each garlic cloves, sliced thin
2 Tbsps olive oil, divided
1 tsp dried basil leaves
14 1/2 oz diced tomatoes, undrained
12 oz Skinner® Fettuccine
1/4 cup grated Parmesan cheese

Cooking Directions:

1.  Heat oven to 450º F.

2.  In 13 x 9 x 2-inch baking dish, toss eggplant, peppers, onion, garlic, olive oil, and basil. Bake, uncovered, 25 minutes, stirring once or twice.

3.  Stir in tomatoes with juice; bake 10 more minutes.

4.  Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and pepper mixture; sprinkle with cheese.