Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I.

Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I. - 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 P.G.I. 30 ml
salt and pepper
Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I. - Ponti

RECOMMENDED
PRODUCT

Peppers and aubergines with pine seeds and Balsamic Vinegar of Modena P.G.I. - Ponti

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 P.G.I. and let it evaporate.
Finally add the roasted pine seeds and the thinly chopped fresh basil