Penne with Eggplant, Olives and Feta Cheese

Ingredients

• 14 ounces feta cheese, crumbled
• 12 ounces penne pasta
• 2 tablespoons red wine vinegar
• ¼ cup tomato paste
• ½ cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
• 1 cup thinly sliced fresh basil
• 1 28-ounce can diced tomatoes in juice
• + 6 more ingredients
• • 1 tablespoon dried leaf oregano
  • 1 1 ¼-pound eggplant, unpeeled, cut into ½-inch cubes
  • ½ teaspoon dried crushed red pepper
  • 6 large garlic cloves, chopped
  • ¾ pound red bell peppers, diced
  • 8 tablespoons olive oil

1. 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...

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