Eggplant in Wine (Melanzane in Vino)

Name: Eggplant in Wine
Yield: 8
Ingredients: 3 tablespoons of olive oil; 1 cup of red wine; 1/4 cup of chopped walnuts; 2 tablespoons of chopped fresh parsley; 2 tablespoons of chopped fresh mint; 2 teaspoons of salt; 1 teaspoon of dried oregano; 1/2 teaspoon of hot pepper flakes; 4 eggplant slices cut into rounds; 1 small head of garlic, minced; Optional; Plastic wrap

1
3 tablespoons of olive oil
2
1 cup of red wine
3
1/4 cup of chopped walnuts
4
2 tablespoons of chopped fresh parsley
5
2 tablespoons of chopped fresh mint
6
2 teaspoons of salt
7
1 teaspoon of dried oregano
8
1/2 teaspoon of hot pepper flakes
9
4 eggplant slices cut into rounds
10
1 small head of garlic, minced
11
Optional
12
Plastic wrap

Ingredients

1
3 tablespoons of olive oil
2
1 cup of red wine
3
1/4 cup of chopped walnuts
4
2 tablespoons of chopped fresh parsley
5
2 tablespoons of chopped fresh mint
6
2 teaspoons of salt
7
1 teaspoon of dried oregano
8
1/2 teaspoon of hot pepper flakes
9
4 eggplant slices cut into rounds
10
1 small head of garlic, minced
11
Optional
12
Plastic wrap

Directions

1
Soak the eggplant in water with salt for 30 minutes
2
Drain, squeeze without applying too much pressure and quickly fry in two and a half tablespoons of hot olive oil until it slightly wilts
3
Now, prepare the seasoning, mixing together the garlic, parsley, oregano, mint, hot pepper flakes, and walnuts. Reserve
4
Line a refrigerator with a layer of eggplant and cover with reserved seasoning
5
Drizzle with remaining olive oil and alternate layers of eggplant and seasoning
6
When building the final layer, drizzle with red wine, cover with plastic wrap, and let it cure for three days.