Penne with Grilled Eggplant

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5 ounces eggplant
4 ounces smoked mozzarella
3 ounces roasted red peppers
8 basil leaves
1 teaspoon thyme
1 teaspoon oregano
salt and pepper
1/2 tablespoon roasted garlic
6 ounces olive oil
2 ounces stock

In sauté pan add eggplant, roasted red peppers, garlic, herbs, and oil. Sauté for 3 minutes. Add broth and cook for 2 minutes. Add cheese and spinach until cheese is slightly melted.

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