Penne With Provencal Eggplant And Sweet Peppers Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 Medium-size: eggplants,
Fresh ground black pepper,
1 cup: Olive oil,
1/4 cup: Fresh squeezed lemon juice,
Salt,
2 tsp: Dried herbes de provence,
2 Medium-size: onions, sliced
1 lbs: Penne,
3: Sweet bell peppers,
1 1/2 cup: Firm-pack chop fresh basil,
4 Cloves: garlic, minced
Few fresh basil leaves,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp