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 Dried herbes de provence

1 lb Penne

1 1/2 c Firm-pack chop fresh basil

Few fresh basil leaves PREP: Cut the eggplant into 1-inch cubes; do not peel. Use red, green or gold sweet bell peppers, or a mixture; slice thin. 1. 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 until cubes are soft but still hold their shape, about 30 minutes. Set aside to cool. 2. Heat 1/4 cup olive oil in a large heavy frying pan. Add onions and

sweet peppers and cook over very low heat until vegetables are quite tender and slightly caramelized, about 35-45 minutes. Stir in garlic and salt and pepper to taste; cook 5 minutes longer. 3. Combine the remaining 1/4 cup olive oil, lemon juice, herbes de

provence, and salt and pepper to taste. Whisk and reserve. 4. Cook penne in 4 quarts boiling water until very 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 reserved dressing. 5. Toss eggplant cubes and chopped basil with pasta. Garnish with basil

leaves. Serves 6 to 8 as first course; 10 to 12 as a salad.