Penne with Eggplant, Olives and Feta

Ingredients

• olive oil
  8 tbsp
• diced bell peppers (I mix red and green)
  ¾ pound
• garlic cloves

  minced
  8 unit
• dried crushed red pepper
  1 tsp
• eggplant

  cut into ½ inch cubes
  1 unit
• dried oregano
  1 tbsp
• can diced tomatoes in juice
  28 oz
• sliced fresh basil
  1 cup
• coarsely chopped kalamata
  ¾ cup
• tomato paste
  1 can
• red wine vinegar
  2 tbsp
• penne
  12 oz
• fake feta
  14 ounces