This recipe has been in our rotation for a few years now, and it seems like this week’s basket was made specially for it!
2 med red bell peppers
1/4 c olive oil
2 T lemon juice
2 cloves garlic
1 tsp salt
1/4 c minced fresh basil
Cut eggplant and peppers in half. Place on baking sheet, brush with olive oil and bake at 400 for 35 min. Remove from oven and place peppers in container or paper bag. Remove from container and peel.
Scoop flesh from eggplant and place with the peeled peppers in a food processor. Add remaining ingredients except basil and process til smooth.
Pour over cooked pasta and sprinkle with the basil and shaved romano if desired.