Macaroni Provenza  Ingredients:       250 grs. pasta (penne rigatoni)    250 grs. eggplant       250 grs. squash    1 red pepper       1 garlic clove    1 tablespoon chopped parsley       1 tablespoon oregano    1 tablespoon thyme       1 tablespoon fennel    salt       black ground pepper    3 tablespoons extra virgin olive oil       1 cup tomato juice

Preparation:

1. Wash eggplants and squash. Peel and dice them. 2. Peel the garlic clove and finely slice it. 3. Heat oil in a pan and brown the garlic. Add the eggplant, squash, red pepper and herbs. 4. Season with salt and pepper, cover and cook on low heat for 25 minutes. 5. Cook the pasta 10 minutes in boiling water mixed with 2 cups of chicken broth and the tomato juice. 6. Drain pasta (save 1/4 of the water), add to the pan and stir. 7. Add 1/4 of the water from pasta and cook 2 additional minutes. 8. Serve immediately.

Categories:  Pasta, French

Estimated preparation time:  40 min.

Language:  English

Shared by:  AnaPau    2009/02/06