Penne with Roasted Eggplant and Pepper Sauce recipe | PCC Community Markets

Ingredients

• 1 pound eggplant
• 1/4 cup pine nuts
• 3 tablespoons olive oil
• 1 onion, diced
• 2 to 3 cloves garlic, minced
• 2 to 3 roasted red peppers
• 3 to 4 tablespoons crumbled feta cheese
• 2 tablespoons fresh oregano, coarsely chopped
• Salt and pepper, to taste
• Splash of fresh lemon juice
• 1/2 pound penne pasta, cooked al denté and tossed with extra virgin olive oil