Ingredients

• 1 eggplant, cut into 3/4 inch slices
• 3 tablespoons olive oil, divided
• 1 (16 ounce) package farfalle pasta
• 1 red bell pepper, chopped
• 2 carrots, peeled and diced
• 2 onions, chopped
• 6 cloves garlic, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/8 teaspoon dried mint
• 1 pinch dried dill weed
• 1/2 teaspoon celery salt
• 1/8 teaspoon crushed red pepper flakes
• 1 pinch ground cinnamon
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 8 ounces feta cheese, crumbled