Peperonata alla Napoli (Peppers, Naples Style)


12 oz. eggplant, cubed

Salt and pepper

4 T. olive oil

1 clove garlic, peeled

8 oz. small onions, peeled

3 large sweet yellow or green peppers, seeded and sliced

5 oz. white wine

5 tomatoes, peeled and chopped


Sprinkle the eggplant with salt and leave for 1 hour to draw out the juices.  Wash and dry them.  Heat the oil in a sauté pan with the garlic (remove it as soon as it browns).  Add the onions, and cook over 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 the heat and boil rapidly for 10 minutes, or until most of the liquid has evaporated.  Season to taste.  Serve cold or warm. Serves 4.

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