Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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