🫙 From the Spice Rack
Penne with Provencal Eggplant and Sweet Peppers
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 ...
maineasy
Ingredients7 items
Ingredients
- 2medium-size eggplants
- 1c olive oil
- 3sweet bell peppers
- 4Cloves garlic, minced
- 2t dried herbes de provence
- 1lbpenne
- 11/2 c firm-pack chop fresh basil
Directions
- 1
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 pepp
- 2
do not peel
- 3
Use red, green or gold sweet bell peppers, or a mixture
- 4
slice thin
- 5
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 unti
- 6
Set aside to cool
- 7
Heat 1/4 cup olive oil in a large heavy frying pan
- 8
Add onions and sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramelized, about 35-45 minutes