Eggplant in Roasted Red Pepper Sauce | Rich & Smoky

Name: Eggplant in Roasted Red Pepper Sauce | Rich & Smoky
Total time: 80 min
Ingredients: ½ cup AVW Olive Oil (split in two portions); 2 Shallots, finely sliced; 2 Garlic cloves, finely sliced; ~17-ounce jar of roasted red peppers (about 5 or 6 medium-sized red peppers in a jar); ¼ cup of 19.53 Apple Cider Vinegar; 1 teaspoon of sugar; 1/3 cup of cold water; Large pinch of salt; 1 large eggplant sliced the long way; AVW Olive Oil for brushing sliced eggplant; Salt; 4 ounces of goat cheese; 2 tablespoons of chopped parsley, more for garnish; 2 tablespoons of capers, roughly chopped; 2 tablespoons of Kalamata olives, roughly chopped

www.americanvinegarworks.com

Silky roasted eggplant in a smoky red pepper sauce, sharpened with sherry vinegar. Get the recipe and the barrel-aged bottle behind it.

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Ingredients

½ cup AVW Olive Oil (split in two portions)
2 Shallots, finely sliced
2 Garlic cloves, finely sliced
~17-ounce jar of roasted red peppers (about 5 or 6 medium-sized red peppers in a jar)
¼ cup of 19.53 Apple Cider Vinegar
1 teaspoon of sugar
1/3 cup of cold water
Large pinch of salt
1 large eggplant sliced the long way
AVW Olive Oil for brushing sliced eggplant
Salt
4 ounces of goat cheese
2 tablespoons of chopped parsley, more for garnish
2 tablespoons of capers, roughly chopped
2 tablespoons of Kalamata olives, roughly chopped