Ingredients
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
Preparation
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.
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.)
Spoon peperonata over bread; sprinkle with Gorgonzola.
