{"id":806,"date":"2012-05-31T22:15:00","date_gmt":"2012-05-31T12:15:00","guid":{"rendered":"http:\/\/www.vinocotto.com.au\/wpblog\/?p=806"},"modified":"2020-06-25T22:12:44","modified_gmt":"2020-06-25T12:12:44","slug":"fried-peppers-eggplant-and-potatoes-with-vino-cotto","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/salads-sides\/fried-peppers-eggplant-and-potatoes-with-vino-cotto\/","title":{"rendered":"Fried Peppers, Eggplant and Potatoes with Vino Cotto"},"content":{"rendered":"<p><strong><a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2012\/05\/Fried-Peppers-Eggplant-and-Potatoes-with-Vino-Cotto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-809\" title=\"Fried Peppers, Eggplant and Potatoes with Vino Cotto\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2012\/05\/Fried-Peppers-Eggplant-and-Potatoes-with-Vino-Cotto-300x200.jpg\" alt=\"Fried Peppers, Eggplant and Potatoes with Vino Cotto\" width=\"300\" height=\"200\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2012\/05\/Fried-Peppers-Eggplant-and-Potatoes-with-Vino-Cotto-300x200.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2012\/05\/Fried-Peppers-Eggplant-and-Potatoes-with-Vino-Cotto-600x401.jpg 600w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2012\/05\/Fried-Peppers-Eggplant-and-Potatoes-with-Vino-Cotto-150x100.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2012\/05\/Fried-Peppers-Eggplant-and-Potatoes-with-Vino-Cotto-400x267.jpg 400w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2012\/05\/Fried-Peppers-Eggplant-and-Potatoes-with-Vino-Cotto.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Fried Peppers, Eggplant and Potatoes with Vino Cotto<\/strong><\/p>\n<p>A classical Calabrese dish with beautiful flavours and showcases the vibrant colours of seasonal vegetables. \u00a0 It&#8217;s a wonderful side dish to serve warm with a beef or lamb roast or to take on a picnic lunch. \u00a0Fantastic as a filling to toasted sourdough bread. \u00a0 This dish taste better made ahead of time to let the flavours combine.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>1 kg mixture of red, green and yellow horn peppers, sliced lengthways, de-seeded<br \/>2 potatoes, peeled, sliced into wedges or chips<br \/>1 large eggplant<br \/>olive oil, for frying<br \/>1 red onion, diced<br \/>2 garlic cloves, chopped<br \/>1 chilli pepper, <em>optional<\/em><br \/>2 tbsp Vino Cotto<br \/>6 fresh basil leaves<br \/>salt and pepper, to taste<br \/>Parsley, for garnish<\/p>\n<p>Tomato sauce <em>(optional)<\/em><br \/>1x400g can tomatoes, coarsely crushed<br \/>1 small onion, diced<br \/>1 garlic clove thinly sliced<br \/>1 tbsp Vino Cotto<br \/>4 fresh basil leaves<br \/>salt and pepper, to taste<\/p>\n<p>Method<\/p>\n<p>Slice eggplant 5mm thick. Salt eggplant if old and let stand for 30 minutes. Remove moisture from eggplant dabbing with a towel. Then cut into 1cm strips.<\/p>\n<p>In the meantime, heat oil in a deep frying pan, add the onion, garlic and chilli and saute over a medium heat until just tender.<\/p>\n<p>Add the peppers and salt and sweat for 10-15min or until peppers just start to caramelize and are tender. Stir often. Remove and place onto a warm plate, keep warm.<\/p>\n<p>Wipe frying pan clean. Heat oil (3 tbsp or more) to frying pan and fry the potatoes until lightly golden, stirring occasionally. Remove and add to plate with fried peppers.<\/p>\n<p>Again wipe frying pan. Heat oil to frying pan (3 tbsp or more), add eggplants and stir fry until cooked through (approx..10minutes).<\/p>\n<p>Return peppers and potatoes into frying pan along with any juices in plate, stir and warm through. Add in the fresh basil and season to taste. Add 3 tbsp of Vino Cotto and gently stir through the vegetables. If desired, add a few tablespoons at a time of the warm tomato sauce for extra flavor. Stir to combine with vegetables. Add more sauce if desired. I prefer minimal sauce as I just love the flavor combination of the fried vegetables.<\/p>\n<p>Serve warm, garnish with parsley and serve with fresh crusty bread.<\/p>\n<p><em>Tomato Sauce (optional)<\/em><br \/>Combine oil, onion and garlic in a saucepan over a medium heat and saut\u00e9 until onion is translucent. Add crushed can of tomatoes, Vino Cotto, fresh basil and season to taste. Bring to a simmer and cook until tomatoes break down and sauce is well flavored, approx. 20 minutes. Stir occasionally.<\/p>\n<p><a title=\"Buy Vinocotto Online | Buy Vincotto Online\" href=\"https:\/\/vinocotto.com.au\/main\/product-category\/vino-cotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n<p>\u00a0<\/p>\n\n<!-- wp:themify-builder\/canvas \/-->","protected":false},"excerpt":{"rendered":"<p>Fried Peppers, Eggplant and Potatoes with Vino Cotto A classical Calabrese dish with beautiful flavours and showcases the vibrant colours of seasonal vegetables. \u00a0 It&#8217;s a wonderful side dish to serve warm with a beef or lamb roast or to take on a picnic lunch. \u00a0Fantastic as a filling to toasted sourdough bread. \u00a0 This [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":809,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[221,215,216,219,217,218,4,3],"class_list":["post-806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salads-sides","tag-filling-to-tasted-sandwich","tag-fried-peppers-and-eggplant-dish","tag-italian-vegetable-dish","tag-picnic-lunch","tag-side-dish","tag-side-dish-to-roast","tag-vincotto","tag-vino-cotto","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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