Marinated eggplant
Instructions
Slice the eggplant, salt them and leave them in the colander for at least half an hour.
Toasted peppers directly on the flame, when it will be completely blackened pass under cold water to remove should be peeled, seeds and filaments and cut into strips.
Cook the eggplants on hot plate then arrange in a single layer on a serving dish.
Put over the pepper into strips, chopped garlic, Sage and Rosemary and sprinkle with a pinch of oregano, add salt and pepper, then sprayed with plenty of oil.
Keep the pot in the refrigerator at least 2 hours.
