Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Medium-size eggplants Fresh ground black pepper
1 c Olive oil 1/4 c Fresh squeezed lemon juice
Salt 2 ts Dried herbes de provence
2 Medium-size onions, sliced 1 lb Penne
3 Sweet bell peppers 1 1/2 c Firm-pack chop fresh basil
4 Cloves garlic, minced 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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