Eggplant appetizer

Preparation mode

• Wash the eggplants and peppers. Cut the eggplants into medium cubes and the peppers into strips.
• Place the eggplant pieces in a colander, sprinkle with salt and let rest for about 30 minutes. This will help remove excess moisture and bitterness from the eggplants. Rinse and dry them with paper towels.
• While the eggplants are draining, you can prepare the onion and garlic. Peel and finely chop the onion and garlic cloves.
• In a large frying pan, heat some olive oil and sauté the onion and garlic until they are golden and soft.
• Add the peppers to the pan and sauté for a few minutes until they are slightly softened.
• Add the eggplant cubes to the skillet and cook for about 10 to 15 minutes, stirring occasionally, until the eggplants are soft and golden.
• Then add the red wine vinegar, oregano, salt and black pepper. Mix well to incorporate the seasonings.
• Cook for a few more minutes so the flavors blend and the excess liquid evaporates.
• Turn off the heat and let the appetizer cool slightly.
• Transfer the eggplant appetizer to a glass or plastic container with a lid.
• Drizzle the antipasto with the remaining olive oil, completely covering the mixture.
• If desired, garnish with fresh basil leaves.
• Leave the antipasto in the refrigerator for a few hours or overnight before serving. This will help the flavors develop further.
• Serve the eggplant appetizer with bread, toast, or as an accompaniment to various dishes.