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How To make Penne with Provencal Eggplant and Sweet Peppe
2 md Eggplants -- unpeeled and cut
-into 1-inch cubes 1 c Olive oil
Salt 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
-basil Fresh basil leaves for -garnish
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.
How To make Penne with Provencal Eggplant and Sweet Peppe's Videos
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Hello everyone, My name is Ana Elisa and in this video I will show you how to make eggplant nuggets (p.s. i forgot to mention i fried them in olive oil.) I hope you enjoy this pasta dish!
Italian Salad Dressing Recipe
How to make Italian Salad Dressing at home. Italian Salad Dressing Recipe
Ingredients:
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Garlic Clove
1/4 Tsp Salt
1 Tsp Dijon Mustard
1/4 Tsp Black Pepper
1/8 Tsp Sugar
1/4 Tsp Dried Basil
1/4 Tsp Dried Oregano
1/4 Tsp Dried Rosemary
1/4 Tsp Dried Thyme
1/4 Tsp Dried Marjoram
Preparations:
1- Grind the black pepper.
Directions: for details click
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Martha Stewart bakes a vegetable tian with layers of zucchini, eggplant, tomatoes and potatoes, along with a garlic spread for bread.
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How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Winter Vegetables
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 8 servings
Level: Easy
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
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How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network