Penne with Provencal Eggplant and Sweet Peppers
2 medium-sized eggplants, unpeeled and cut into 1-inch cubes
Place eggplant cubes in a shallow baking dish, toss with 1/2 cup of the olive oil, sprinkle with salt to taste and bake in a 400-degree oven until cubes are soft but still hold their shape, about 30 minutes. Set aside to cool.
1 cup olive oil, divided
2 medium-sized onions, sliced
3 red, green or yellow sweet peppers, thinly sliced (we used one of each to make the dish colorful)
4 cloves garlic, finely minced or pressed
freshly ground pepper
1/4 cup freshly squeezed lemon juice
2 teaspoons herbes de provence
1 pound penne pasta
1 1/2 cups firmly packed chopped fresh basil
fresh basil leaves for garnish, optional
Heat 1/4 cup of the olive oil in a large, heavy fry pan. Add the onions and sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramelized, about 35 to 45 minutes. Stir in garlic and salt and pepper to taste; cook 5 minutes more.
Combine the remaining 1/4 cup olive oil, lemon juice, herbes de Provence 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. Toss in a large bowl with onion mixture and reserved dressing.
Toss eggplant cubes and chopped basil with pasta. Garnish with basil leaves.
Makes 6 to 8 first-course servings; 10 to 12 salad servings.
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