COUNTRY-STYLE PENNE (PENNE PAESANA)

Country-Style Penne (Penne Paesana) image

Provided by Leslie in Texas

Categories Penne

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

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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 wine
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

Steps:

Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
Heat oil in heavy large skillet over low heat.
Add garlic and stir 30 seconds.
Add parsley and stir 30 seconds.
Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
Stir in olives, capers and chili; cook 3 minutes; remove chili.
Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
Stir in bechamel and heat through.
Sprinkle with basil and serve.
Italian Bechamel Sauce:.
Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
Return mixture to saucepan and whisk until smooth.
Place plastic wrap on surface to prevent skin from forming.