Pepperanata: Peppers with Eggplant
About 6 servings
1/4 cup olive oil
1 medium eggplant
4-5 large green peppers
1 very large onion chopped
1 clove garlic, minced
1 14.5 oz can diced tomatoes, or 4 fresh tomatoes chopped
Red wine vinegar
1 bouillon cube
salt and pepper
hot oil
Put first 6 ingredients in a dutch oven. Cook on medium high heat uncovered for about 20-30 minutes.
Sprinkle with red wine vinegar and cook liquid down. Add salt, pepper and 1 bouillon cube. Add a few drops hot oil.
May be served hot or cold