Rag˘t d'Aubergines

Eggplant and Red Peppers Cooked in Wine

(2 votes)

2 pounds eggplants
2 red peppers
6 cloves of garlic, minced
3/4 cup olive oil
1 bouquet garni (thyme, parsley, celery tied into a portion of leek or into a cheesecloth)
1 cup red wine
1 tablespoon chopped parsley
salt and pepper to taste

Clean the peppers and cut them into fine strips.

Cut the eggplants into 4 pieces lengthwise.

Heat the olive oil in a dutch oven or casserole. Add the red peppers to the bottom. Add the eggplant, garlic, parsley and bouquet garni.

Pour the wine over the vegetables. Cover and cook for approximately 50 minutes on low heat.

Serve warm or at room temperature.

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