VENETIAN PEPERONATA
Steps:
- Sprinkle eggplant with salt. Let stand 45 minutes; pat dry. Cut into 3/4" cubes. Heat oil with garlic in large skillet over medium heat until garlic begins to brown; disgard garlic. Add onion; saute until golden. Add eggplant, pepper, and wine; cover and simmer until peppers are tender, stirring occasionally, about 30 minutes. Add tomatoes; increase heat to medium-high and saute unncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. (Can be made 2 days ahead; cover and refrigerate. Rewarm slightly before serving.) Spoon peperonata over bread; sprinkle with Gorgonzola.
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Shahzoor Ali
[email protected]A bit bland for my taste. I think it could use some more seasoning or maybe some fresh herbs.
Happy Dhliwayo
[email protected]Delicious! I've made this dish several times now and it's always a crowd-pleaser. It's easy to make and the ingredients are readily available.
Mallory Oconner
[email protected]I followed the recipe exactly and it turned out beautifully. The peppers were perfectly tender and the sauce was rich and flavorful. I served it over pasta and it was a hit with my family.
Hammad Ahmed
[email protected]This Venetian Peperonata was an absolute delight! The combination of sweet bell peppers, onions, and tomatoes created a vibrant and flavorful dish. I especially loved the addition of capers and olives, which added a nice salty and tangy touch. I serv