Discover this recipe for eggplant and bell peppers simmered in white wine. Ideal for accompanying a nice roast, this recipe allows for a change from the traditional ratatouille.
Preparing the vegetables Remove the stems from the bell peppers, cut them in half, and remove the seeds as well as the white parts. Rinse under water, dry well, and then cut into strips. Peel the shallots and garlic clove. Finely slice.
Cooking In a hot pan, sauté the shallots, pepper slices, and garlic with a drizzle of olive oil. Meanwhile, remove the ends of the eggplant, slice it into thick rounds, then cut each round into 4 or 5 strips.
Stewing Once the shallots are lightly browned, lower the heat slightly, add the eggplant, mix, and sauté for 5 minutes. After 5 minutes, lower the heat (to low), add the wine, water, and broth cube. Mix, cover, and let simmer for 45 minutes. Stir occasionally.
45 minutes later, most of the liquid should have evaporated. Taste (be careful, it's hot) and adjust the seasoning.
Serving Divide into 4 individual dishes and serve.
0 servings
4
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