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• FRIULI VENEZIA GIULIA - Peppers and eggplant

FRIULI VENEZIA GIULIA - Peppers and eggplant

SKU:

Peppers and Eggplant Side Dish

Prep & Cook Time: 40 minutes

Servings: 4

Ingredients

• 3 Viaggio Red Roasted Peppers
• 2 Eggplants
• 1 Onion, sliced
• 1 Clove of Garlic, sliced
• 100 ml Dry White Wine
• Parsley, chopped, to taste
• Basil, leaves, to taste
• Viaggio Extra Virgin Olive Oil, to taste
• Salt, to taste

Instructions

1. Cut the eggplants into cubes and sprinkle with salt. Let them sit for 30-40 minutes to draw out the bitter liquid. Afterward, rinse the eggplant cubes and dry them with a towel.
2. Slice the onion and garlic. In a large pan, heat 4 tablespoons of Viaggio Extra Virgin Olive Oil over medium heat. Add the sliced onion and garlic, cooking until softened and golden.
3. Cut the Viaggio red roasted peppers into strips and add them to the pan with the onions and garlic. Sauté for 5 minutes, then add the prepared eggplant cubes. Cover the pan and cook for an additional 10 minutes, stirring occasionally.
4. Pour in the dry white wine, then add the basil leaves and chopped parsley. Stir and season with salt to taste. Continue cooking until everything is tender and well combined.
5. Let the dish cool slightly and serve at room temperature.

This Peppers and Eggplant side dish is perfect for pairing with grilled meats or as a topping for bread! 

 

BUON APPETITO!