| 1 | red pepper |
| 1 | yellow pepper |
| 2 tabelespoons | extra virgin olive oil |
| 2 cloves | garlic |
| 1 medium | eggplant (1-1/4 lb.) peeled, cut into 1/2 inch cubes |
| 1 jar | BARILLA Marinara Sauce |
| 10 | green olives, cut into slices |
| 1 (16 ounces) box | BARILLA Gemelli |
| 3 | anchovy filets (optional) |
| 2 tablespoons | chopped Italian parsley |
| 1 tablespoon | chopped fresh marjoram (may subsitute 1 teaspoon dried marjoram) |
| 1 tablespoon | chopped fresh oregano (may substitute 1 teaspoon dried oregano) |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | crushed red pepper flakes (optional) |
| 1/8 teaspoon | freshly ground black pepper |
| 1/4 cup | freshly grated Parmigiano Reggiano cheese |