Penne with Provencal Eggplant and Sweet Peppers

1. 1

   Cut the eggplant into 1-inch cubes; do not peel.

2. 2

   Use red, green or gold sweet bell peppers, or a mixture; slice thin.

3. 3

   Place eggplant cubes in a shallow baking pan, toss with 1/2 degree F oven until cubes are soft but still hold their shape, about 30 minutes.

4. 4

   Set aside to cool.

5. 5

   Heat 1/4 cup olive oil in a large heavy frying pan.

6. 6

   Add onions and sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramelized, about 35 to 45 minutes.

7. 7

   Stir in garlic and salt and pepper to taste; cook 5 minutes longer.

8. 8

   Combine the remaining 1/4 cup olive oil, lemon juice, herbes de provence, and salt and pepper to taste.

9. 9

   Whisk and reserve.

10. 10

    Cook penne in 4 quarts boiling water until very al dente.

11. 11

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

12. 12

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

13. 13

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

14. 14

    oss eggplant cubes and chopped basil with pasta.

15. 15

    Garnish with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.