Eggplant Wedges with Charred Peppers and Herbs

Ingredients

Preparation

1. Preheat the grill to medium-high temperature.
2. Pour half of the olive oil (3 tbsp) onto a baking sheet. Toss the eggplant wedges to coat them on all sides and arrange in a single layer. Season with salt and black pepper to taste.
3. Settle the baking sheet on the grill and cook the eggplants until tender, about 20 to 25 minutes.
4. Place the whole peppers directly on the grill and char them on all sides. Remove from the heat and let cool in a large bowl for 10 to 20 minutes.
5. When the peppers are at room temperature, remove the seeds and charred skin from the flesh. Slice the prepared peppers into thin strips.
6. In a bowl, combine the sliced peppers, the rest of the olive oil (3 tbsp), the white wine vinegar condiment, the garlic, and the fresh herbs. Season with salt and black pepper to taste. Combine well.
7. Spread the grilled eggplants on a large platter. Top with the charred pepper mixture and serve. Buon appetito!