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Preheat broiler.
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Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until peppers are blackened. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 425u00b0.
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Arrange the eggplant cubes in a single layer in a 2-quart baking dish. Pour 1 cup water over the eggplant. Bake at 425u00b0 for 35 minutes or until eggplant is tender, adding more water as needed.
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Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add oregano, capers, and garlic; saute 1 minute. Stir in eggplant, bell peppers, salt, black pepper, and tomatoes. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
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Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
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Combine pasta, eggplant mixture, and remaining 1 tablespoon oil in a large bowl, tossing to coat. Add the reserved cooking liquid, if necessary, to coat the pasta. Sprinkle with cheese.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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