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 paprika; 1 tablespoon of oregano; 1/2 teaspoon of calabrian pepper; 4 eggplant slices; 1 small head of garlic, minced; Accessories; 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 paprika
7
1 tablespoon of oregano
8
1/2 teaspoon of calabrian pepper
9
4 eggplant slices
10
1 small head of garlic, minced
11
Accessories
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 paprika
7
1 tablespoon of oregano
8
1/2 teaspoon of calabrian pepper
9
4 eggplant slices
10
1 small head of garlic, minced
11
Accessories
12
Plastic wrap

Directions

1
Soak the eggplant in water with salt for 30 minutes
2
Heat three and a half tablespoons of olive oil in a pan
3
Drain and squeeze the eggplant gently without squeezing too hard
4
Fry quickly in the olive oil until it slightly wilts
5
For the seasoning, mince and mix the garlic, paprika, oregano, parsley, calabrian pepper, and nuts
6
Reserve
7
Line a refrigerator dish with an eggplant layer and cover with the reserved seasoning
8
Douse with half a cup of olive oil and alternate layers of eggplant and seasoning
9
When building the final layer, douse with red wine, cover with plastic wrap, and let it mature for four days.