Ingredients
2 medium-size eggplants
1 cup olive oil
1 salt
2 medium-size onions, sliced
3 sweet bell peppers
4 cloves garlic, minced
1 fresh ground black pepper
1/4 cup fresh squeezed lemon juice
2 tsp dried herbes de provence
1 lb penne
1 1/2 cup firm-pack chop fresh basil
1 few fresh basil leaves
Directions
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.
Servings: 6 servings
Penne With Provencal Eggplant & Sweet Peppe Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
It is possible to read the history of `recipes` way back into the far past, in truth as far back into history as the early Egyptians, and quite possibly further than that. However, generally, these old cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move on, we find a couple of books published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that we all know today, but rather accounts of the types of food enjoyed by the upper classes of the period. During the next few centuries, the powerful and rich strove to serve the most extravagent banquests, and because of this cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes that were common in the better off homes of the day. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Penne With Provencal Eggplant & Sweet Peppe recipe.
