Aubergine and Red Peppers cooked in Wine

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  • Ready in: 1 Hour
  • Serves: 4
  • Complexity: easy
  • Origin: Main Courses
Aubergine and Red Peppers cooked in Wine


  • 2 lbs. aubergines
  • 2 red peppers
  • 6 cloves of garlic, minced
  • 3/4 cup olive oil
  • 1 bouquet garni (thyme, parsley, celery tied into a portion of leek or into a cheesecloth)
  • 1 cup red wine
  • 1 Tablespoon chopped parsley
  • Salt and pepper to taste


  1. Clean the peppers and cut them into fine strips. 

    Cut the aubergines into 4 pieces lengthwise. 

    Heat the olive oil in a casserole. Add the red peppers to the bottom. 
    Add the aubergine, garlic, parsley and bouquet garni. 

    Pour the wine over the vegetables. Cover and cook for approximately 50 minutes on low heat. 

    Serve warm or at room temperature.

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