Roasted Pepper And Eggplant Marinara

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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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