PONTI ON THE WEB

Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena Ponti


Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena Ponti

Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena Ponti
Ingredients
2 red peppers
2 yellow peppers
2 aubergines
pine seeds 30 g
2 branch tomatoes
fresh basil 10 g
olive oil 20 ml
Balsamic Vinegar of Modena Ponti 30 ml
salt and pepper

Preparation
Clean and slice the peppers as you wish, but homogenously; slice the aubergines, too. Remove the seeds from the tomatoes and chop them. Cook peppers and aubergines in a non-stick pan on medium heat, with olive oil, salt and pepper. When almost done, add the Balsamic Vinegar of Modena Ponti and let it evaporate. Finally add the roasted pine seeds and the thinly chopped fresh basil