Flavors and Recipes

Peppers and eggplants with pine nuts and balsamic vinegar of Modena IGP PONTI

Easy x4

Clean and cut the peppers to taste, but evenly. Do the same to the eggplants. Drain the tomatoes, remove seeds and cut into cubes. Cook the peppers and eggplants over medium heat in a nonstick pan with olive oil, salt and pepper. When almost cooked, add the Balsamic Vinegar of Modena IGP PONTI and let evaporate.
Finally, add the toasted pine nuts, tomatoes and fresh basil party to pieces.

2 red peppers
2 yellow peppers
2 eggplants
30 g of pinions
2 tomatoes
10 g of fresh basil
20 ml of oil
30 ml of Balsamic Vinegar of Modena IGP PONTI
Salt and pepper