Yields
4 servings
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ingredients
2
eggplant, cut in half and score
2
cloves garlic, minced
¼
cup olive oil
2
peppers, deseeded and finely diced
½
large onion, finely diced
½
cup white wine
3
Tbsp honey
4
Tbsp chopped flat leaf parsley
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directions
Step 1
Preheat oven to 375 degrees Fahrenheit.
Step 2
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.
Step 3
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.