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Penne with provencal eggplant & sweet peppe

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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.

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