1/3cupgrated Parmigiano Reggianoplus more for serving
1/2lbmozzarellashredded
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Instructions
Preheat the oven to 400° F.
Line a baking sheet with aluminum foil and lightly brush with olive oil.
Peel the eggplant and trim the ends. Slice each eggplant in half lengthwise, then lengthwise into thirds again. Trying to keep the eggplant together to retain its shape, cut them across in 1/2 inch pieces. Transfer to the prepared baking sheet using a wide spatula, then drizzle the mounds of eggplant with about 3 tablespoons olive oil and season with salt and pepper. Cover tightly with foil and place in the oven to roast for about 45 minutes, or until very tender.
Pierce the bell pepper with a fork and hold it over an open gas flame until the skin is black and blistered all over. Place in a brown paper bag or in a covered bowl and let it cool. Peel the skin (using a paper towel helps) and discard. Remove the stem and seeds, then slice the peppers into 1/4 inch pieces lengthwise.
Bring a large pot of water to a rolling boil. Salt the water and cook the pasta. Drain and set aside.
Heat the remaining tablespoon of olive oil in a deep sided sauté pan over medium heat. Add the pancetta and garlic, and cook until the pancetta and garlic begin to brown. Add the roasted eggplant, peppers, and tomato and cook for one minute. Add the tomato sauce and season with salt and pepper. Add the cooked pasta and stir in the Parmigiano Reggiano cheese. Transfer the dressed pasta to a baking dish and sprinkle with mozzarella. Bake in the oven for about 20 minutes, or until the cheese has all melted and the sauce underneath is bubbling.