Penne With Provencal Eggplant And Sweet Peppers

Ingredients

2 size eggplants
1 c olive oil
2 size onions
3 sweet bell peppers
4 garlic
1 black pepper
1/4 c squeezed lemon juice
2 herbes de provence
1 penne
1 1/2 c firm pack basil
400 degree oven until are soft but still hold their shape
1/4 cup olive oil in a frying
1/4 cup olive oil
4 quarts boiling water until al dente
1/2 crosswise

Instructions

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