Serve this recipe as part of an hors d’oeuvres buffet to accompany an aperitif.

Ingredients: eggplant, green olives, salt, pepper, Moletto Velato extra-virgin olive oil.
To prepare: Peel the eggplant almost completely and cut into strips. Place the strips in an oven-proof dish, slice the green olives and sprinkle over the eggplant. Salt and pepper to taste, drizzle with oil and bake until done.
Recommended wine:
Moletto Rosa Frizzante Igt Veneto Orientale