Peperonata

By LoriCaputo

Ingredients

• 2 small eggplants, cubed
• Salt
• 4 tbs. oil
• 1 clove garlic, peeled and crushed
• 300 grams small onions, peeled
• 3 large sweet yellow or green peppers, seeded and sliced
• 150 ml. white wine
• 5 tomatoes, peeled and chopped

Preparation

Step 1

Sprinkle the eggplant with salt and leave for 1 hour. Wash and drain them.

Heat the oil with the garlic, remove the garlic as soon as it browns. Add the onions, and cook over a low heat until soft and golden, shaking the pan every so often. Add the eggplant and the peppers.

Pour in the wine, cover and cook gently for 20 minutes, or until tender. Uncover, add the tomatoes, turn up heat and boil rapidly for 10 minutes, or until most of the liquid has evaporated. Season to taste; serve cold or warm.