I had one roasted red pepper left over, so I decided to make an eggplant pasta.
I bought a smallish globe eggplant a few days ago. I sliced this into about 1/2″ slices, brushed them with olive oil, in which I put chopped marjoram and rosemary, salt and pepper. I grilled these and cut into about 3/4″ chunks, leaving two slices for possible sandwiches. I cut up the pepper into the same sized slices. I cooked some colorful bow-tie pasta, and added the eggplant and red pepper, and broke up maybe 4 or so oz of Bulgarian feta from the Cheese Board into the mix. I put in a tiny bit of water (should totally have saved some pasta cooking water!) and mixed, then served.