1 medium eggplant, peeled and diced
1 red pepper, diced
2 Tbsp. olive oil
1 medium onion, diced
2 garlic cloves, minced
1 32-ounce can whole tomatoes in juice, chopped, juice reserved
12 green olives, sliced
1 tbsp. capers, drained
1 pound Penne pasta
Start a large pot of water for the pasta. Heat the oven to 425F.
On a baking sheet toss the diced eggplant and peppers with the olive oil. Place in oven and roast about 20 minutes until nicely browned.
In the meantime, heat 1 tablespoon butter or oil in a 3-qt saucepan. Saute the onion until translucent. Add the garlic and cook until fragrant. Add the tomatoes and the reserved juice, the olives, capers, salt and pepper to taste and a sprinkling of Italian Seasoning or oregano and garlic powder. Add the roasted vegetables. Simmer about 20 minutes.
When the pasta is cooked, drain and toss with the sauce. Serve with a freshly grated Romano or Parmesan cheese.