Melanzane al Funghette con Peperoncine Rosse
Eggplant sauté with Red Peppers
- 6 T of Extra Virgin Olive Oil
- 1 Med Red Onion, chopped and diced
- 3 Cloves of Garlic thinly sliced
- 4 Med Italian Eggplants, long and thin cut into med chunks
- 1 Large Red Pepper
- 2 Anchovy Filets
- 2 bunches of Italian Parsley and Basil
- 8 slices of Peasant Bread
- Salt
- Cayenne Pepper
- In a 10-12 inch sauté pan, heat the oil until smoking. Add the eggplant, garlic and cook, stirring until golden brown and soft, resembling mushrooms, about 10 minutes.
- Add the anchovy fillets to pan and stir well for about 5 minutes.
- Remove from skillet and put in a bowl. Add more olive oil to pan and sauté the red peppers, and onions and sauté until golden.
- Remove from pan and add to eggplant mixture. Add the parsley and basil, stir. Allow to cool.
Grill or toast the bread until golden brown. Place each slice on serving plate. Divide the eggplant mixture over the bread and serve.
