1jar7 oz roasted red peppers, drained and sliced (or freshly roasted)
1/4tspred pepper flakes
1can14 oz plum tomatoes
1cupcoarsely chopped pitted calamata or cured ripe olives
Preheat oven to 450. Roast eggplant, cut side down, on a baking sheet until tender, about 30 mins. Cool, remove skin and coarsely chop pulp. Heat oil in large skillet over medium heat. Add roasted peppers, pepper flakes and garlic, cook for about 1 minute. Add eggplant, tomatoes with liquid, salt, and olives. Break up tomatoes with wooden spoon. Simmer until eggplant is soft, about 5 mins. Stir in basil. Add to pasta or use as a topper on meats or fish.