Preheat grill to medium-high heat and lightly oil grate. Rub Roma tomatoes and eggplant with 2 tablespoons olive oil and sprinkle with salt and pepper to taste. Grill until each side has golden brown grill marks and is fragrant. Let cool, then cut into cubes and set aside.
Prepare pasta according to package directions, drain and set aside.
Preheat oven to 325-degrees. Heat olive oil in a Dutch oven over medium heat; add peppers, carrots, onion and garlic and sauté until onions are translucent, about 5 to 6 minutes. Stir in eggplant and sauté until tender, about 2 to 3 minutes. Add grilled diced tomatoes, oregano, basil, marjoram, mint, dill, celery salt, crushed red pepper flakes, cinnamon, salt and pepper. Stir in Parmesan cheese and transfer mixture to a large mixing bowl; add pasta and stir until well mixed.
Spoon mixture into a 13 x 9-inch baking dish and sprinkle Feta cheese evenly over top. Cover and bake for 15 minutes; remove cover and continue baking for 10 minutes. Removed from oven and serve immediately.
Serves 14-15 people.
*Original recipe is from the 25th Anniversary The Fresh Market & Friends Cookbook. You can also substitute Goat Cheese for the Feta Cheese.
Questions? Email Julie Levanway.
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