Penne with Provencal Eggplant and Sweet Peppe
| Yield: | 8 Servings |
| Categories: | Vegan, Vegetarian, Side dishes |
| 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 |
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