Eggplant in Wine

Name: Eggplant in Wine
Yield: 8
Ingredients: 3 tablespoons of olive oil; 1 cup of red wine; 1/4 cup of chopped nuts; 2 soup spoons of chopped parsley; 2 soup spoons of salt; 2 soup spoons of minced garlic; 1 tablespoon of dried oregano; 1/2 tablespoon of crushed Calabrian pepper; 4 eggplant slices; 1 small head of garlic, minced; Accessory; Plastic wrap

1
3 tablespoons of olive oil
2
1 cup of red wine
3
1/4 cup of chopped nuts
4
2 soup spoons of chopped parsley
5
2 soup spoons of salt
6
2 soup spoons of minced garlic
7
1 tablespoon of dried oregano
8
1/2 tablespoon of crushed Calabrian pepper
9
4 eggplant slices
10
1 small head of garlic, minced
11
Accessory
12
Plastic wrap

Ingredients

1
3 tablespoons of olive oil
2
1 cup of red wine
3
1/4 cup of chopped nuts
4
2 soup spoons of chopped parsley
5
2 soup spoons of salt
6
2 soup spoons of minced garlic
7
1 tablespoon of dried oregano
8
1/2 tablespoon of crushed Calabrian pepper
9
4 eggplant slices
10
1 small head of garlic, minced
11
Accessory
12
Plastic wrap

Directions

1
1
2
Let the eggplant soak in water with salt for 30 minutes
3
Fry two and a half tablespoons of olive oil in a pan
4
Drain the liquid and squeeze the eggplant gently without squeezing too hard
5
Fry quickly in the olive oil until it becomes slightly wilted
6
2
7
Mix the seasoning by chopping and mixing together garlic, salsa, oregano, parsley, Calabrian pepper, and nuts. Reserve
8
3
9
Assemble a dish by layering eggplant slices with the reserved seasoning, covering with film wrap
10
Drizzle with half a cup of olive oil, alternating layers of eggplant and seasoning
11
4
12
When building the last layer, drizzle with red wine, cover with plastic wrap, and let it sit for four days.