Go Back
Print
Chardonnay Eggplant Red Pepper Spread
Author: Jackie
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large eggplant , peeled and coarsely diced
  • 2 cups sweet mini red peppers , coarsely chopped
  • 1 large head of garlic , coarsely chopped
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup Black Box Chardonnay
Instructions
  1. In a large skillet, heat olive oil on medium high heat.
  2. Add eggplant, red peppers, and garlic and fry until they are lightly browned.
  3. Sprinkle in salt and pepper.
  4. Pour in Chardonnay and simmer veggies on medium heat until wine has almost dissolved, stirring occasionally.
  5. Once wine has dissolved, remove from heat and place veggies in a blender.
  6. Blend until smooth.
  7. Serve on bread, pasta, or pizza.
  8. Store in an airtight container for up to 1 week.