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

Ingredients: eggplant, sweet peppers, salt, 1 glass vinegar, onion, tomato, parsley, 1 clove garlic, Moletto Integrale extra-virgin olive oil.
To prepare: Cut the sweet peppers and eggplant into pieces and place in a pan with the vinegar, salt and water and bring to a boil; drain the vegetables and allow them to dry well. Arrange in an oven-proof dish, add the raw onion and sliced tomatoes, parsley, garlic, salt and oil. Bake in the oven, stirring delicately from time to time.
Excellent served warm or cold in single-portion glasses accompanied with cubes of toasted bread.
Recommended wines:
Moletto Rosa Frizzante Igt Veneto Orientale
Glisy Frizzante Igt Veneto Orientale