Title: Penne with provencal eggplant & sweet peppe
 Categories: Pasta, Appetizers, Salads
      Yield: 6 Servings
 
      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.