Venetian Peperonata

• 1 large eggplant, cut into 3/4" thick rounds
• 1/4 cup olive oil
• 1 garlic clove, halved
• 1 onion, coarsely chopped
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 2/3 cup dry white wine
• 1 14-15oz can diced tomatoes in juice, drained
• Sliced crusty bread
• Gorgonzola cheese, crumbled

1. Sprinkle eggplant with salt. Let stand 45 minutes; pat dry. Cut into 3/4" cubes. Heat oil with garlic in large skillet over medium heat until garlic begins to brown; disgard garlic. Add onion; saute until golden. Add eggplant, pepper, and wine; cover and simmer until peppers are tender, stirring occasionally, about 30 minutes.
2. Add tomatoes; increase heat to medium-high and saute unncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. (Can be made 2 days ahead; cover and refrigerate. Rewarm slightly before serving.)
3. Spoon peperonata over bread; sprinkle with Gorgonzola.

eggplant, olive oil, garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, white wine, tomatoes, crusty bread, gorgonzola cheese

Taken from www.epicurious.com/recipes/member/views/venetian-peperonata-1274892 (may not work)