Title: Penne with Provencal Eggplant & Sweet Peppers
Categories: Pasta Appetizer Salad
Yield: 6 Servings
| 2 | | Medium-size eggplants |
| 1 | c | Olive oil |
| | | Salt |
| 2 | | Medium-size onions, sliced |
| 3 | | Sweet bell peppers |
| 4 | | Cloves garlic, minced |
| | | Fresh ground black pepper |
| 1/4 | c | Fresh squeezed lemon juice |
| 2 | ts | Dried herbes de provence |
| 1 | lb | Penne |
| 1 1/2 | c | Firm-pack chop fresh basil |
| | | Few fresh basil leaves |
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 1/2 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 1/4 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 1/4 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.