| 1 box | BARILLA Gemelli |
| 1 jar | BARILLA Marinara Sauce |
| 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 |
| 10 | green olives, cut into slices |
| 3 | anchovy filets (optional) |
| 2 tablespoons | Italian parsley, chopped |
| 1 tablespoon | fresh marjoram, chopped (may subsitute 1 teaspoon dried marjoram) |
| 1 tablespoon | fresh oregano, chopped (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 |
BRING a large pot of water to a boil.
CUT peppers in half; remove stems and seeds. Broil skin side up, 4 to 5 inches from heat for 20 minutes, or until charred. Place peppers in paper bag for 10 minutes; peel off skin and cut into strips. (Peppers may also be roasted on a grill or in a 450 degrees oven.)
HEAT oil in large skillet over medium heat. Add garlic cloves; sauté 4 minutes or until golden, remove cloves from skillet and discard.
ADD eggplant; cook 8 to 10 minutes or until tender, stirring occasionally. Add peppers, Marinara Sauce and olives; simmer 5 minutes, stirring occasionally.
COOK Gemelli according to package directions; drain, reserving several tablespoons pasta liquid and return to pot.
ADD anchovies, herbs, seasonings, and Marinara mixture; toss. transfer to serving platter; sprinkle with cheese.