Penne with Eggplant and Tomato Sauce | Rodney Strong Vineyards

Ingredients

• 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
• Parmesan Cheese
• Salt
• Pepper