eggplant, cut in half and score
cloves garlic, minced
cup olive oil
peppers, deseeded and finely diced
large onion, finely diced
cup white wine
Tbsp chopped flat leaf parsley
Preheat oven to 375 degrees Fahrenheit.
Score and salt cut sides of eggplant. Place eggplant on a wire rack and allow to sit for 30 minutes. Rinse and gently squeeze out excess moisture. In a small container mix minced garlic and 3 tablespoons of olive oil and brush eggplant with oil and garlic. Place cut side down on a baking sheet and roast for 20 minutes or until eggplants are soft. Remove from oven and allow to cool. Scoop out flesh and reserve.
In a small saucepan, heat remaining olive oil and cook onions and peppers until soft (do not brown). Add eggplant flesh, white wine and honey. Season and cook on a medium low heat for 15 minutes.