Penne with Provencal Eggplant and Sweet Peppe

1. 1

   Place eggplant cubes in a shallow baking pan; toss with 13 cup olive oil, sprinkle with salt to taste, and bake at 400F (200C).

2. 2

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

3. 3

   Set aside to cool.

4. 4

   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.

5. 5

   Stir in garlic and salt and pepper to taste.

6. 6

   Cook 5 minutes longer.

7. 7

   Combine the remaining olive oil, lemon juice, Italian spices, and salt and pepper to taste.

8. 8

   Whisk and reserve.

9. 9

   Cook pasta in 4 quarts boiling water until al dente.

10. 10

    Drain and rinse well in cold water, then drain again.

11. 11

    With a sharp knife, diagonally slice each piece of pasta in half crosswise.

12. 12

    Toss in a large bowl with onion mixture and reserve dressing.

13. 13

    Toss eggplant cubes and chopped basil with pasta.

14. 14

    Garnish with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.