Preparation:

In a heavy saute pan, saute the garlic and shallots in 1/4 cup olive oil until golden brown. Add the broth and tomatoes; bring to a simmer.  Season with salt, pepper, oregano, red pepper flakes and fresh basil; simmer for 20 minutes.  Puree the sauce by passing through a food mill, or blend in a blender or food processor. 
Season the eggplant with salt and pepper, then drizzle with olive oil.  Grill on a barbecue or under the broiler until tender and golden brown on both sides; remove and cut into 1-inch cubes.  Sprinkle well with some of the grated cheese; return to the broiler and toast the cheese.  Remove and set aside.
Saute the sliced hot peppers in olive oil until golden brown; add to the sauce.  Meanwhile, bring a large pot of salted water to a boil, cook the pasta until al dente.  Drain well; toss with the sauce, 1/2 of the toasted eggplant, the remaining cheese and fresh basil.  Plate the pasta and top with the remaining toasted eggplant.
Per Serving: 577 Calories (kcal); 23g Fat (4g Sat, 15g Mono, 2g Poly); 17g Protein; 79g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol; 507mg Sodium.  Food Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 4 Fat.