This makes a wonderful pasta dish, with a nice, soft spiciness to it. The sun-dried tomtatoes and shallots add a nice touch, as does the eggplant (although I sometimes leave the eggplant out). You can also use whole, fresh red or green chiles with this recipe, but I usually use canned diced green chiles, to avoid chopping the whole chiles. I love to serve this with cheesy garlic bread and a nice, crisp salad. Another recipe from one of Linda McCartney's vegetarian cookbooks. Please note that the cooking time does not include cooking the pasta.