Heat the oil in a large skillet. Add the onion, garlic
red bell pepper. Sauté until soft. Add the eggplant and
sauté until eggplant begins to turn golden.
2. Add to the skillet the basil, oregano, salt, pepper and
tomato sauce. Stir and simmer over low heat.
3. Bring a large pot of water to a boil. Add the pasta and
cook for 10-12 minutes . Drain and return to the pasta to
4. Add the eggplant to the pasta and toss. Coarsely shred
the mozzarella cheese and add the cheese to the pasta.
Lightly toss. Serve and garnish with the Romano cheese.