PENNE WITH PROVENCAL EGGPLANT & SWEET PEPPERS

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Recipe Name: PENNE WITH PROVENCAL EGGPLANT & SWEET PEPPERS

Servings: 8

Comments:

 

2 Medium Eggplants; unpeeled and cut

-into 1-inch cubes

1 Cup(s) Olive oil

Salt

2 Medium Onions; sliced

3 Red, green or gold sweet

-peppers; thinly sliced

4 Garlic cloves; pressed

Freshly ground black pepper

1/4 Cup(s) Freshly squeezed lemon juice

2 Teaspoon(s) Dried Italian spices

1 Pound(s) Penne (quill-shaped tubes)

1 1/2 Cup(s) Firmly packed chopped fresh

-basil

Fresh basil leaves for

-garnish

 

Place eggplant cubes in a shallow baking pan; toss with 1/3 cup

olive oil, sprinkle with salt to taste, and bake at 400 deg until

cubes are soft but still hold their shape, about 30 minutes. Set

aside to cool.

 

Heat 1/4 cup olive ol in a large heavy frying pan; add onions and

sweet peppers and cook over very low heat until vegetables are quite

tender and slightly caramellized, about 35 to 45 minutes. Stir in

garlic and salt and pepper to taste. Cook 5 minutes longer.

 

Combine the remaining olive oil, lemon juice, Italian spices, and

salt and pepper to taste. Whisk and reserve.

 

Cook pasta in 4 quarts boiling water until 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 reserve

dressing.

 

Toss eggplant cubes and chopped basil with pasta.

Garnish with basil leaves.

 

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

Good side dish with barbecued tofu.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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