GIOVANNA'S EGGPLANT PASTA
Serves 10

3 medium red peppers
2 medium whole eggplant
1/2 cup olive oil
8 garlic cloves, pressed
1/4 bunch parsley, chopped
4 tablespoons fresh basil, cut into slivers
Salt and pepper
2 cans (24 ounces each) Italian chopped tomatoes, undrained
1 teaspoon red pepper flakes
2 pounds farfalle Italian pasta
Freshly grated Parmigiano-Reggiano

Prepare red peppers by roasting them in a 375-degree oven for 40 minutes or until skin blisters. Let cool and remove skin and seeds. Trim ends and dice. Wash and trim ends off eggplant. Cube into 1-inch square dice, sprinkle with salt and place in a colander. Place a paper towel over eggplant and place a heavy pot on them to press out liquid, at least one hour. This step is very important as it removes bitterness. Rinse eggplant and place in clean paper towels, pressing out excess moisture. Place 1/2 cup olive oil in a sauté pan and add garlic. Over medium heat, lightly brown the garlic; take care not to burn. Add diced peppers, stirring frequently, cook two to three minutes. Add eggplant and cook until lightly browned, about five minutes. Add parsley, basil, tomatoes, salt and pepper to taste and pepper flakes. Cook another 15-20 minutes. While eggplant mixture is cooking, cook pasta according to package directions. Toss eggplant sauce with cooked pasta and lots of freshly grated Parmigiano-Reggiano.