Penne with Provencal Eggplant and Sweet Peppers
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Penne with Provencal Eggplant and Sweet Peppers
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 t 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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