Penne with provencal eggplant and sweet peppers

6 servings

Ingredients

Quantity Ingredient
2 Medium-size eggplants
1 cup Olive oil
Salt
2 Medium-size onions, sliced
3 Sweet bell peppers
4 Cloves garlic, minced
Fresh ground black pepper
¼ cup Fresh squeezed lemon juice
2 teaspoons Dried herbes de provence
1 pounds Penne
1½ cup Firm-pack chop fresh basil
Few fresh basil leaves

Directions

PREP: Cut the eggplant into 1-inch cubes; do not peel. Use red, green or gold sweet bell peppers, or a mixture; slice thin.

1. Place eggplant cubes in a shallow baking pan, toss with ½ cup olive oil, sprinkle with salt to taste, and bake in a 400 degree F oven until cubes are soft but still hold their shape, about 30 minutes. Set aside to cool.

2. Heat ¼ cup olive oil in a large heavy frying pan. Add onions and sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramelized, about 35-45 minutes. Stir in garlic and salt and pepper to taste; cook 5 minutes longer.

3. Combine the remaining ¼ cup olive oil, lemon juice, herbes de provence, and salt and pepper to taste. Whisk and reserve.

4. Cook penne in 4 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. With a sharp knife, diagonally slice each piece of pasta in half crosswise. Toss in a large bowl with onion mixture and reserved dressing.

5. Toss eggplant cubes and chopped basil with pasta. Garnish with basil leaves.

Serves 6 to 8 as first course; 10 to 12 as a salad.

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