Eggplant Parmesan Roll-Ups
3 cups teaspoons olive oil (divided)
1 large green pepper, chopped
1 clove garlic,
1/4 teaspoon dried hot red pepper flakes
1/2 cup plus 4 tablespoons Parmesan, shredded
1/4 teaspoon black pepper
1/2 cup onion, chopped
Heat 1 teaspoon oil in a 2-quart heavy saucepan over medium heat and add onion and green pepper. Cook until just tender. Add garlic and red pepper flakes and continue to cook another 30 seconds. Add tomatoes and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
Grill eggplant while sauce cooks. Heat grill pan over high heat until hot. Peel skin from eggplant and discard. Cut eggplant long-ways into 8 (1/3-inch-thick) slices. Lightly rush both sides of slices with 2 teaspoons oil (total), then season with salt and pepper. Grill slices in batches, turning over once l, until golden brown and tender, about 4 minutes, then transfer to a tray.
Meanwhile, cook linguine to package directions.