Venetian Peperonata
Olga
ingredients
- 1 eggplant, chopped
- 1/4 c. olive oil
- 1 garlic cloves, minced
- 1 onion, chopped
- 1 green pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2/3 c. white wine
- 1 can diced tomatoes, drained
- crusty French or Italian bread
- feta or gorgonzola cheese, crumbled
directions
- 1
Slice eggplant into 3/4 inch thick rounds. Sprinkle with salt and let stand for 45 minutes. Meanwhile, seed and chop all peppers and onion. When time is up, cut eggplant into bite-sized cubes.
- 2
Heat oil with garlic in large skillet over medium heat until garlic begins to brown. Add onion, sauté until golden. Add eggplant, peppers and wine. Cover and simmer until peppers are tender, stirring occasionally, about 30 minutes.
- 3
Add tomatoes. increase heat to medium-high heat and sauté uncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. Serve with toasted crusty bread and sprinkle with cheese before serving.
Source: Olga
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