Baked eggplant and peppers with apple cider vinegar: a very tasty Mediterranean side dish
Roasted eggplants and peppers are a true concentration of Mediterranean aromas and flavors. The sweetness of the yellow and red peppers blends with the tender, syrupy texture of the vegetables, while the onion and garlic release an irresistible fragrance during roasting.
Ingredients · Servings 10
- 1 yellow bell pepper
- 1 red pepper
- 3 eggplants
- 1 onion
- 1 clove of garlic
- olive oil to taste (between 120 and 180 ml)
- 2 tablespoons of apple cider vinegar
- Salt (amount to taste)
- Dried chili pepper (or chili)
- Sultanas (optional)
Method · 1 h 10 min
- Wash and dice the bell peppers, eggplant, onion, and garlic. Place them in an ovenproof dish. Dress with extra virgin olive oil, add the apple cider vinegar, season with salt and pepper, and mix well.
- Preheat the oven to 180°C. Bake for about 60 minutes, stirring occasionally, until the vegetables are tender. Add a little more oil if necessary.
- Remove from the oven, adjust the salt, and serve. If you like, you can add some sultanas before serving.
