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 gar
lic 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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