- 8 tablespoons olive oil
- 3/4 pound red bell peppers, diced
- 6 large garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 1 tablespoon dried leaf oregano
- 1 28-ounce can diced tomatoes in juice
- 1 cup thinly sliced fresh basil
- 1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
- 1/4 cup tomato paste
- 2 tablespoons red wine vinegar
- 12 ounces penne pasta
- 14 ounces feta cheese, crumbled
- Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.