Eggplant and Roasted Pepper Pasta
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
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