*  Exported from  MasterCook  *

              PENNE WITH PROVENCAL EGGPLANT AND SWEET PEPPE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Side dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       md           Eggplants -- unpeeled and cut
                        -into 1-inch cubes
   1       c            Olive oil
                        Salt
   2       md           Onions -- sliced
   3                    Red, green or gold sweet
                        -peppers -- thinly sliced
   4                    Garlic cloves -- pressed
                        Freshly ground black pepper
     1/4   c            Freshly squeezed lemon juice
   2       ts           Dried Italian spices
   1       lb           Penne (quill-shaped tubes)
   1 1/2   c            Firmly packed chopped fresh
                        -basil
                        Fresh basil leaves for
                        -garnish

   Place eggplant cubes in a shallow baking pan; toss
  with 1/3 cup olive oil, sprinkle with salt to taste,
  and bake at 400 deg until cubes are soft but still
  hold their shape, about 30 minutes. Set aside to cool.
  
   Heat 1/4 cup olive ol in a large heavy frying pan;
  add onions and sweet peppers and cook over very low
  heat until vegetables are quite tender and slightly
  caramellized, about 35 to 45 minutes. Stir in garlic
  and salt and pepper to taste. Cook 5 minutes longer.
  
   Combine the remaining olive oil, lemon juice, Italian
  spices, and salt and pepper to taste. Whisk and
  reserve.
  
   Cook pasta in 4 quarts boiling water until 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 reserve dressing.
  
   Toss eggplant cubes and chopped basil with pasta.
   Garnish with basil leaves.
  
   Serves 6 to 8 as a first course, 10 to 12 as a salad.
   Good side dish with barbecued tofu.
 


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