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In a large skillet, heat olive oil on medium high heat.
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Add eggplant, red peppers, and garlic and fry until they are lightly browned.
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Sprinkle in salt and pepper.
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Pour in Chardonnay and simmer veggies on medium heat until wine has almost dissolved, stirring occasionally.
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Once wine has dissolved, remove from heat and place veggies in a blender.
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Blend until smooth.
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Serve on bread, pasta, or pizza.
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Store in an airtight container for up to 1 week.