Food & Cooking Recipes Dinner Recipes Eggplant and Roasted-Pepper Pasta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 30 mins Total Time: 1 hrs Yield: 4 to 6 Serves We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature. Ingredients 2 medium red bell peppers ⅔ cup extra-virgin olive oil 2 medium eggplants, peeled and cut into ¾-inch cubes (about 8 cups) 2 cloves garlic, very thinly sliced (1 tablespoon) Kosher salt and freshly ground pepper 1 teaspoon finely chopped fresh oregano 2 tablespoons red-wine vinegar ½ cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving 4 ounces fresh mozzarella, torn into bite-size pieces 12 ounces campanelle or other curly pasta Directions Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips. Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve. Rate it Print