Penne with Provencal Eggplant & Sweet Peppers

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.