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
2 yellow peppers
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