Penne with Eggplant and Peppers

This quick and easy recipe uses gluten-free rice penne pasta and is topped with roasted eggplant and peppers for a nice rich flavor.

Ingredients:

• 1 large eggplant, peeled and cut into 2-inch pieces
• 1 onion, cut into 1 1/2-inch pieces
• 1 green bell pepper, cut into 1 1/2-inch pieces
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 1 tablespoon coconut oil, melted
• 1 tablespoon dry Simply Organic Italian seasoning or other brand
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon finely ground Himalayan salt
• 8oz DeBoles Rice Pasta
• 1 tablespoon extra virgin olive oil
• 2 teaspoon fresh lemon juice
• 1 teaspoon Annie’s Organic Dijon Mustard or other gluten-free brand
• Dash of Simply Organic Cayenne Pepper or other brand (0ptional)

Directions:

1. In a large bowl, mix together the eggplant, bell peppers, coconut oil, Italian seasoning, and salt and pepper until vegetables are well coated. Transfer mixture to a large Good Cook Cookie Sheet or other baking sheet, in a single layer to cook evenly. Bake on the top rack in a preheated 400° F oven for 35 minutes or until tender. Remove from oven and set aside.
2. Cook the rice penne pasta according to the directions on the package. Don’t overcook. Drain well.
3. In a large clean bowl, mix together all the remaining ingredients until well combined. Carefully mix in the roasted vegetables. Divide the cooked penne pasta between 2 dinner plates or 4 smaller plates, top with vegetable mixture, and serve!

Variations:

1. Replace the Italian seasoning with Simply Organic Basil or other brand.
2. Exchange the eggplant and bell pepper with other vegetables. Carrot, zucchini, broccoli, cauliflower, brussels sprouts, and asparagus roast well, so you may want to try one or more of these.

Yield:
Makes 2 to 4 servings.

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