Ingredients:
500 gr. eggplant
500 gr. yellow and red peppers
400 gr. tomatoes
200 gr. of Caciocavallo Silano PDO
1 onion
basil
dry white wine
olive oil, salt and pepper
Preparazione:
Cut the eggplant into cubes, then put them to drain with salt in a colander for about an hour. Cut the onion, the peppers and the caciocavallo into small cubes, then pour them into a pan with the aubergines and the tomatoes into wedges. Add salt, add a little olive oil and bake at 180 degrees for 20 minutes. At this point, mix everything and add a glass of dry white wine. Cook for another 30 minutes and add some basil as soon as you bring out the vegetables. Enjoy your baked vegatables!
