Eggplant and zucchini in scapece
“The dry bare fields of Puglia surprisingly produce robust ingredients that inspire the local cuisine.”
- 1 eggplant, cut lengthwise into 6-8 slices about 5mm thick
- 3 zucchini, cut lengthwise about 5mm thick
- 1/2 cup extra virgin olive oil
- 24 mint leaves, chopped
- 1 tbsp red wine vinegar
- 1 garlic clove, finely sliced
Method
Brush eggplant and zucchini slices with a little of the oil. Bake or
saute until golden on both sides. Arrange on a serving platter.
In the same pan, scatter the garlic and mint. Add the red wine vinegar and saute over high heat for 30 seconds. The vinegar will hiss and almost disappear. Quickly add the rest of the oil and spoon the sauce over the warm vegetables.
Serve at room temperature as part of an
antipasto platter.
