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1
Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame.
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2
Cover the charred peppers and cool, peel, and seed.
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3
Reserve.
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4
Preheat the oven to 425 degrees F.
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5
Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper.
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6
Press the garlic into the chopped rosemary and coat the cut cloves.
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7
Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
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8
Halve the eggplant lengthwise and brush with extra-virgin olive oil.
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9
Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes.
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10
Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
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11
In saucepan, heat the stock and tomatoes.
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12
If the tomatoes are whole, break them up.
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13
Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
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14
Simmer sauce to combine flavors then cool and store for make-ahead meal.
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15
Reheat over medium heat.
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16
Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.
