Penne With Provencal Eggplant And Sweet Peppe

Every practice and every game is an opportunity to lead our children. Often, as parents, we think we have fulfilled our duty by simply attending our children’s games and cheering. Not so! We are called to so much more. Informed by the gospel, we are called to lead our children wisely. Before the game, this [means] preparing them to keep biblical priorities in mind while they play. After the game, this [means] celebrating their expressions of godly character more than we celebrate their skill for the final score. Every moment our children spend in sports is a teaching moment.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegan	Side dish, Vegan, Vegetarian	8	Servings

INGREDIENTS

2		Eggplants, unpeeled and cut
		into 1-inch cubes
1	c	Olive oil
		Salt
2		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	t	Dried Italian spices
1	lb	Penne, quill-shaped tubes
1 1/2	c	Firmly packed chopped fresh
		basil
		Fresh basil leaves for
		garnish

INSTRUCTIONS

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 reserve.  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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 270 Calories From Fat: 242 Total Fat: 27.4g Cholesterol: 0mg Sodium: 43.6mg Potassium: 233.2mg Carbohydrates: 7.1g Fiber: 3.1g Sugar: 1.5g Protein: 2g