Penne With Provencal Eggplant & Sweet Peppe

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Servings: 8 Difficulty: Advanced
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Roasted eggplant and slow-sweetened peppers tossed with penne in a bright lemon-herb dressing
Penne With Provencal Eggplant & Sweet Peppe recipe image
Penne With Provencal Eggplant & Sweet Peppe recipe image
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Penne With Provencal Eggplant & Sweet Peppe

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 8.3

Description

This vibrant pasta dish celebrates the flavors of the French countryside. Medium eggplants are roasted until tender and sweet, while onions and colorful sweet peppers are slowly caramelized to develop deep, rich flavors. The warm vegetables are tossed with al dente penne and a zesty dressing made from olive oil, lemon juice, and dried Italian spices. Fresh basil adds a fragrant, herbal finish that brightens the entire dish. It is a satisfying, hearty vegetarian meal perfect for weeknight dinners or casual gatherings. The combination of soft roasted vegetables and firm pasta creates a pleasing textural contrast. Simple to prepare with pantry staples, this recipe offers a comforting yet elegant option for any season.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the unpeeled eggplants into 1-inch cubes.
  3. Place eggplant cubes in a shallow baking pan and toss with 1/3 cup olive oil.
  4. Sprinkle with salt to taste and bake until cubes are soft but still hold their shape, about 30 minutes. Set aside to cool.
  5. Heat 1/4 cup olive oil in a large heavy frying pan over very low heat.
  6. Add sliced onions and thinly sliced sweet peppers.
  7. Cook until vegetables are quite tender and slightly caramelized, about 35 to 45 minutes.
  8. Stir in pressed garlic cloves and season with salt and freshly ground black pepper to taste.
  9. Cook for 5 minutes longer, then remove from heat.
  10. In a small bowl, combine the remaining olive oil, freshly squeezed lemon juice, dried Italian spices, salt, and pepper to taste.
  11. Whisk the dressing until well combined and reserve.
  12. Bring 4 quarts of water to a boil and cook penne until al dente.
  13. Drain pasta and rinse well in cold water, then drain again thoroughly.
  14. Using a sharp knife, diagonally slice each piece of pasta in half crosswise.
  15. In a large bowl, toss the sliced pasta with the onion and pepper mixture.
  16. Add the cooled eggplant cubes and firmly packed chopped fresh basil to the bowl.
  17. Pour the reserved dressing over the pasta and toss gently to combine.
  18. Garnish with fresh basil leaves before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 8.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.0g1%
Dietary Fiber 1.0g4%
Sugars 1.2g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the eggplant is fully cooled before adding it to the warm pasta to maintain texture.

Slicing the penne diagonally helps the sauce coat each piece more evenly and provides a better bite.

This dish can be served warm or at room temperature, making it a great option for potlucks or meal prep.

Adjust the amount of lemon juice and Italian spices in the dressing to suit your personal taste preferences.

If the vegetables seem dry after tossing, add a splash more olive oil or lemon juice to brighten the flavors.

Keywords: penne, eggplant, provencal, sweet peppers, vegetarian, vegan, lemon, basil, italian spices, roasted vegetables, pasta salad, mediterranean, main course, summer dinner, healthy, olive oil, garlic, onions, french cuisine, plant-based
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