FRIULI VENEZIA GIULIA - Peppers and eggplant
3 Viaggio red roasted peppers
1 clove of garlic
1 cup of dry white wine
Parsley and basil to taste
Viaggio extra virgin olive oil to taste
Cut the eggplant into cubes, salt them and leave them 30-40 minutes to lose the bitter taste. Then rinse and dry them with a towel.
Cut Viaggio peppers them into strips, cut into slices the clove of garlic and the onion and let them get brown in a pan with 4 tablespoons of Viaggio extra virgin olive oil. Add the peppers and sauté them over the heat for 5 minutes. Add the eggplant, cover the pan and cook for another 10 minutes pour the wine, add 5-6 basil leaves and a spoonful of chopped parsley, adjust salt and complete the cooking. Serve at room temperature your side of peppers and eggplant.