4 TBSP olive oil
2 lb tomato, cored and cut into bite size pieces
1lb eggplant, cut into bite size pieces
2 roasted red peppers, cut into bite size pieces
Chili pepper flakes
Salt and pepper
1 lb pasta
Heat 2 TBSP olive oil in a large non stick skillet and cook over medium heat until brown on all sides.
In a 12 inch skillet, add 2 TBSP oil and tomatoes, cook over medium heat.
When eggplant is browned, add to tomatoes with peppers, chili flakes and salt and pepper. Cover, reduce to simmer and cook for 1 hour.
Cook pasta according to package. Drain and add to sauce.