Penne With Provencal Eggplant And Sweet Peppers
Ingredients
2 size eggplants
240 ml olive oil
2 size onions
3 sweet bell peppers
4 garlic
1 black pepper
60 ml squeezed lemon juice
2 herbes de provence
1 penne
50 gr firm pack basil
400 degree oven until are soft but still hold their shape
60 ml olive oil in a frying
60 ml olive oil
3,800 ml boiling water until al dente
1/2 crosswise
Instructions
leaves. Serves 6 to 8 as first course; 10 to dozen as a salad.