Penne with Eggplant, Olives and Feta

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * 8 tbsp olive oil
 * ¾ pound diced bell peppers (I mix red and green)
 * 8 garlic cloves, minced
 * 1 tsp dried crushed red pepper
 * 1 eggplant, cut into ½ inch cubes
 * 1 tbsp dried oregano
 * 28 oz can diced tomatoes in juice
 * 1 cup sliced fresh basil
 * ¾ cup coarsely chopped kalamata
 * 1 can tomato paste
 * 2 tbsp red wine vinegar
 * 12 oz penne
 * 14 ounces fake feta

Directions

 * 1) Brush 13x9x2-inch glass baking dish with 2 tablespoons oil.
 * 2) Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat.
 * 3) Add bell peppers, garlic and crushed pepper; sauté 3 minutes.
 * 4) Add eggplant and oregano.
 * 5) Reduce heat to medium-low.
 * 6) Cover; cook until eggplant softens, stirring often, about 15 minutes.
 * 7) Mix in tomatoes with juices, ½ cup basil, tomato paste and vinegar.
 * 8) Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes.
 * 9) Season with salt and pepper.
 * 10) Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well.
 * 11) Stir pasta into vegetable mixture.
 * 12) Transfer to prepared dish.
 * 13) Cover dish with foil (can be prepared 1 day ahead. Refrigerate)
 * 14) Preheat oven to 350°F.
 * 15) Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated).
 * 16) Sprinkle with fake feta, then ½ cup basil.