*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Side dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Eggplants -- unpeeled and cut
                         -into 1-inch cubes
    1       c            Olive oil
    2       md           Onions -- sliced
    3                    Red, green or gold sweet
                         -peppers -- thinly sliced
    4                    Garlic cloves -- pressed
                         Freshly ground black pepper
      1/4   c            Freshly squeezed lemon juice
    2       ts           Dried Italian spices
    1       lb           Penne (quill-shaped tubes)
    1 1/2   c            Firmly packed chopped fresh
                         Fresh basil leaves for
    Place eggplant cubes in a shallow baking pan; toss
   with 1/3 cup olive oil, sprinkle with salt to taste,
   and bake at 400 deg until cubes are soft but still
   hold their shape, about 30 minutes. Set aside to cool.
    Heat 1/4 cup olive ol in a large heavy frying pan;
   add onions and sweet peppers and cook over very low
   heat until vegetables are quite tender and slightly
   caramellized, about 35 to 45 minutes. Stir in garlic
   and salt and pepper to taste. Cook 5 minutes longer.
    Combine the remaining olive oil, lemon juice, Italian
   spices, and salt and pepper to taste. Whisk and
    Cook pasta in 4 quarts boiling water until 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 reserve dressing.
    Toss eggplant cubes and chopped basil with pasta.
    Garnish with basil leaves.
    Serves 6 to 8 as a first course, 10 to 12 as a salad.
    Good side dish with barbecued tofu.
                    - - - - - - - - - - - - - - - - - -