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Penne with Provencal Eggplant & Sweet Peppe

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Submitted by LadyLisa

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 2
MEDIUM MEDIUM EGGPLANT
cut *
1 237
CUP ML OLIVE OIL
2 2
MEDIUM MEDIUM ONIONS
sliced
4 4
EACH EACH GARLIC CLOVES
pressed
¼ 59
CUP ML LEMON JUICE
2 1E+1
TEASPOONS ML SPICES *
1 453.6
POUND G PASTA, PENNE
1 ½ 355
CUPS ML BASIL
chopped *

Directions

Place eggplant cubes in a shallow baking pan; toss with ⅓ cup olive oil, sprinkle with salt to taste, and bake at 400℉ (200℃). until cubes are soft but still hold their shape, about 30 minutes.

Set aside to cool.

Heat ¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 624 54% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 13%
Sugars g
Protein 21g
Vitamin A 0% Vitamin C 15%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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