2 large red bell peppers
1 large Fresno chile pepper or Holland chile pepper
1 large head garlic
Sprig fresh rosemary, leaves picked and finely chopped
1 medium-large firm eggplant
Extra-virgin olive oil, for brushing eggplant
Salt and freshly ground black pepper
2 cups chicken stock
1 (28-ounce) can Italian tomatoes
2 fresh basil leaves, torn
Sprig fresh oregano, leaves picked and finely chopped
1 pound long fusilli pasta
Grated Pecorino cheese
Fresh flat-leaf parsley, leaves picked and chopped
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