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Penne With Provencal Eggplant And Sweet Peppers

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Appetizers

Sweet, Salad, Garlic, Juice, Oven, Onion, Dressing
Penne With Provencal Eggplant And Sweet Peppers

Ingredients

  • 400 degree oven until are soft but still hold their shape (cubes)
  • 4 garlic (cloves)
  • 3 sweet bell peppers
  • 2 size eggplants
  • 2 size onions
  • 2 herbes de provence (dried)
  • 1 black pepper (fresh ground)
  • 1 penne
  • 1/2 crosswise
  • 3,800 ml boiling water until al dente (very)
  • 240 ml olive oil
  • 60 ml squeezed lemon juice (fresh)
  • 60 ml olive oil in a frying (heavy pan)
  • 50 gr firm pack basil (chop fresh)
  • 60 ml olive oil

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

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