Recipe - Penne With Prosciutto And Vodka Sauce

2 md Eggplants; unpeeled and cut
into 1inch cubes
1 cup Olive oil
Salt
2 md Onions; cut or sliced up
3 Red, green or gold sweet
peppers; thinly cut or sliced up
4 Garlic cloves; pressed
Freshly ground black pepper
One fourth cup Freshly squeezed lemon juice
2 teaspoon Dried Italian spices
1 pound Penne (quillshaped tubes)
1 One half cup 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 One fourth 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