Fried peppers and eggplant

If you're looking for a summer side dish, try eggplant and peppers. Simple to make, it is prepared in less than 30 minutes and is excellent both hot and cold. They are among the symbolic ingredients of summer, as well as among the tastiest and most versatile vegetables. We're talking about eggplants and peppers that are perfect for making a flavorful side dish. Don't expect who knows what steps for the preparation of this recipe: sometimes it doesn't take much to bring delicacies to the table, we just don't think about it.

Eggplant and peppers in a pan take less than half an hour to prepare but be careful not to lose sight of them: in fact, they must be stirred quite often to prevent them from sticking. If you don't want to spend a lot of time on this recipe, you can opt for the baked variant, which is also excellent with the addition of potatoes. Ready?

Ingredients

1 eggplant

1 red pepper

1 clove of garlic

2 tablespoons of oil

1 bunch of basil

salt to taste

pepper to taste

How to prepare the eggplant and peppers recipe

First, wash the vegetables and clean them. The eggplants should be deprived of the ends while the peppers of the stalk, seeds and white filaments. Then proceed with the cut: our advice is to choose the same size for both vegetables so that the cooking times are similar. We cut everything into one-centimeter cubes. In a frying pan, heat the oil with the garlic clove then add the vegetables, a pinch of salt, a grind of pepper and start cooking. It will take about 20 minutes before they are tender. Finally, perfume with fresh basil chopped with your hands.