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Penne with Provencal Eggplant and Sweet Peppers

 

32

Yield

6

servings

Prep

30

min

Cook

80

min

Ready

130

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 medium eggplant
*
1 cup olive oil
1 x salt
*
2 medium onions
sliced
3 each sweet bell peppers
4 cloves garlic
minced
1 x black pepper
freshly ground
*
¼ cup lemon juice
freshly squeezed
2 teaspoons herbes de provence
dried
*
1 pound pasta, penne
1 ½ cups basil
freshly chopped
*
1 x basil
fresh
*

Directions

Cut the eggplant into 1-inch cubes; do not peel.

Use red, green or gold sweet bell peppers, or a mixture; slice thin.

Place eggplant cubes in a shallow baking pan, toss with ½ degree F oven until cubes are soft but still hold their shape, about 30 minutes.

Set aside to cool.

Heat ¼ 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 to 45 minutes.

Stir in garlic and salt and pepper to taste; cook 5 minutes longer.

Combine the remaining ¼ cup olive oil, lemon juice, herbes de provence, and salt and pepper to taste.

Whisk and reserve.

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.

oss eggplant cubes and chopped basil with pasta.

Garnish with basil leaves.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 386g (13.6 oz)
Amount per Serving
Calories 97452% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 34g 34%
Dietary Fiber 6g 24%
Sugars g
Protein 35g
Vitamin A 6% Vitamin C 450%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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