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How To make Penne with Provencal Eggplant and Sweet Peppers
2 Medium-size eggplants
1 c Olive oil
Salt 2 Medium-size onions, sliced
3 Sweet bell peppers
4 Cloves garlic, minced
Fresh ground black pepper 1/4 c Fresh squeezed lemon juice
2 t Dried herbes de provence
1 lb Penne
1 1/2 c Firm-pack chop fresh basil
Few fresh basil leaves 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.
How To make Penne with Provencal Eggplant and Sweet Peppers's Videos
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About our roasted ratatouille strata recipe :
Ratatouille, which comes from a French region of Provence, is known for its delicious medley of zucchini, peppers and tomatoes. This make-ahead dish is ideal for breakfast or brunch.
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French cuisine consists of the cooking traditions and practices of France. Its cuisine has been influenced throughout the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany, and Belgium,.Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations
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Tomatoes Provencale - By RECIPE30.com
Get full recipe here
Tomates provençales is a dish that originated in Provence. The tomatoes are stuffed with garlic, breadcrumbs, shallots, cheese, herbs and baked in the oven. You can have them as a meal with some crusty bread, or as a side dish to go with meats. Add a couple fried eggs for an awesome brunch or breakfast. Easy to prepare in advance then simply bake them.
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???????? Bonjour! Wanna make a ratatouille dish a ????Pixar Chef would be proud of? #kitchen #recipe #cooking
Here’s what you’re gonna need:
1 Eggplant
2 Red Bell Peppers
1 Zucchini
1 Pint Grape Tomatoes
2 Medium White Onions
4 Garlic Cloves
¼ Cup Capers
1 Package of Penne
1 ½ oz Parmasean
1 Lemon (juiced)
1 ½ Cups Basil Leaves
Red Pepper Flakes (to taste)
Salt (to taste)
Let us know how it turns out!
#ratatouille #pixar #disney #food
one pot PASTA RATATOUILLE
Ratatouille is one hearty comfy dish that was always vegan. I love using an high protein pasta but you can use your favorite.
IT IS SOOOOO GOOD
and... only one pot to wash
Ingredients:
¼ cup olive oil
2 medium onions, cubbed to ½”X½”
1 zucchini, cubbed to ½”X½”
3 garlic cloves, chopped
1 bell pepper, cubbed to ½”X½”
1 eggplant, cubbed to ½”X½”
2 tbsp tomato paste
10 thyme springs
1 ½ tsp salt
½ tsp chilli flakes
1 16oz bag of your favorite pasta
2-3 cups vegetable stock/ water
¼ kalamata olives, pitted
15 basil leaves, roughly chopped
2 tbsp of pinenuts
The MUST-MAKE Summer Pasta Dinner Recipe!
If you are looking for easy dinner recipes, this pasta idea is a great one! Quick and easy with so many great flavors too!
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ANGEL HAIR PASTA WITH ROASTED TOMATO SAUCE AND FRESH MOZZARELLA
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
3 Pints (280-310 grams) of Cherry Tomatoes
2 Tbsp (30ml) Olive Oil
Salt and Pepper to taste
1/4 tsp (1.25ml) Herbs de Provence (or dried basil, or oregano)
1 1/4 cups (190g) shallots, chopped
1 Tbsp (15 ml) olive oil
2 Tbsp (30ml) Dry White Wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)*
*OR instead of the wine use 1-2 tbsp (15-30ml) of capers or Kalamata Olives PLUS 1-2 Tbsp (15-30ml) of Water
2 garlic cloves, minced
1/4 cup (60ml) fresh basil, separated
1/2 cup (120ml) fresh mozzarella torn into pieces
METHOD:
Pre-heat oven to 500F (250C).
On a baking sheet layout cherry tomatoes. Drizzle with Olive oil, season with salt and pepper, and Herbs de Provence. Roast for 20 minutes and then smash with a potato masher.
Meanwhile, saute shallots in olive oil until charred and tender. Once tomatoes are done, add them to the shallots.
Then add the wine (or capers or olives + water) and simmer until reduced slightly. Season with salt and pepper. Set sauce aside.
Boil the angel hair pasta until cooked. Drain and place back into the pasta pot. Reheat the sauce if needed and then add it to the pasta and toss with tongs.
Add half the fresh basil, and 1/2 the amount of mozzarella toss.
Then transfer to a bowl, and top with the remaining mozzarella and basil.
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