Penne With Provencal Eggplant And Sweet Peppers
Description
This bright and savory pasta dish captures the essence of Southern French cuisine with its generous use of herbes de Provence and fresh garlic. The star ingredient, eggplant, is roasted until tender and creamy, then combined with sweet bell peppers that have been slowly caramelized to bring out their natural sugars. The combination creates a delightful contrast in textures, from the al dente bite of the penne to the soft vegetables. A zesty dressing of olive oil, lemon juice, and fresh basil ties everything together, making it a refreshing yet satisfying meal. Perfect for weeknight dinners, potlucks, or a light summer lunch, this recipe is versatile enough to be served warm or at room temperature. Its a wholesome, vegetarian-friendly option that delivers robust flavor without heavy sauces, allowing the fresh produce to shine.Ingredients
Directions
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Preheat oven to 400F (200C).
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Cut the eggplants into 1-inch cubes, leaving the skin on.
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Place eggplant cubes in a shallow baking pan and toss with 1/2 cup of the olive oil. Sprinkle with salt to taste.
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Bake in the preheated oven until the cubes are soft but still hold their shape, about 30 minutes. Set aside to cool.
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While the eggplant roasts, heat 1/4 cup of olive oil in a large heavy frying pan over very low heat.
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Add the sliced onions and sweet bell peppers to the pan.
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Cook slowly until the vegetables are quite tender and slightly caramelized, stirring occasionally, about 35-45 minutes.
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Stir in the minced garlic and season with salt and pepper to taste. Cook for 5 more minutes, then remove from heat.
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In a small bowl, combine the remaining 1/4 cup olive oil, lemon juice, herbes de Provence, salt, and pepper. Whisk until well blended and set aside.
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Bring a large pot of water to a boil. Cook the penne until very al dente according to package directions.
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Drain the pasta and rinse well under cold water. Drain again thoroughly.
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Using a sharp knife, diagonally slice each piece of cooked penne in half crosswise.
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In a large mixing bowl, toss the halved pasta with the onion and pepper mixture.
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Pour the reserved dressing over the pasta and toss to coat evenly.
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Gently fold in the roasted eggplant cubes and the chopped fresh basil.
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Transfer to a serving dish and garnish with fresh basil leaves. Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 361.9kcal
- % Daily Value *
- Total Fat 40.1g62%
- Saturated Fat 5.6g28%
- 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
Storage: This dish keeps well in the refrigerator for up to 3 days. The flavors often improve after sitting for a few hours as the ingredients meld together.
Variations: You can use a mix of red, green, and gold bell peppers for visual appeal and varied sweetness. For a heartier meal, add a can of drained chickpeas or white beans.
Tip: Rinsing the pasta with cold water helps stop the cooking process and prevents the pasta from sticking together, which is especially important since the pasta is cut in half.
Ingredient Note: Herbes de Provence typically includes thyme, rosemary, marjoram, and lavender. If unavailable, a mix of dried thyme and rosemary works as a substitute.
