INGREDIENTS
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3/4poundspaghetti
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1medium eggplant, cut into 3/4-inch pieces
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1medium onion, cut into 1-inch pieces
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1yellow bell pepper, cut into 1-inch pieces
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8cloves garlic
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1/2cupolive oil
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kosher salt and black pepper
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1poundcherry tomatoes, halved or quartered if large
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1/4cupfresh oregano leaves
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grated Parmesan, for serving