Country-style Penne (penne Paesana)

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 (1 lb) eggplants
• salt
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 1/2 tablespoons minced fresh parsley
• 1 1/2 cups peeled seded and finely chopped tomatoes
• 2/3 cup finely chopped red bell pepper
• 1/2 cup finely chopped onion
• 1/2 cup dry white
• 1/3 cup pitted green olives
• 2 tablespoons capers
• 1 small dried hot red chili pepper
• 1 lb dry penne pasta
• 1/2 cup torn fresh basil
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon flour
• 3/4 cup chicken broth, heated
• 1 egg yolk
• 1 1/2 tablespoons freshly grated parmesan cheese

Recipe

• 1 cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
• 2 let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
• 3 heat oil in heavy large skillet over low heat.
• 4 add garlic and stir 30 seconds.
• 5 add parsley and stir 30 seconds.
• 6 add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
• 7 add and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
• 8 stir in olives, capers and chili; cook 3 minutes; remove chili.
• 9 meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
• 10 stir in bechamel and heat through.
• 11 sprinkle with basil and serve.
• 12 italian bechamel sauce:.
• 13 melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
• 14 whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
• 15 beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
• 16 return mixture to saucepan and whisk until smooth.
• 17 place plastic wrap on surface to prevent skin from forming.