Verdure di Stagione

  • 1 eggplant
  • 3 bell peppers (1 red; 1 green; 1yellow)
  • green beans
  • white mushrooms
  • 90 gr (3.17 oz) olive oil
  • 1 teaspoon salt
  • 8/9 ground black pepper

Wash all the vegetables very well. Remove the top and the bottom from the eggplant and cut it to small dices.
Remove the petioles from the green beans and cut them in a half (or in 3 parts if they are too long).
Remove the petiole from the bell peppers with a small knife, then cut them in a half. Remove ALL the seeds from the peppers and remove, with a
small knife, all the white parts inside. When the peppers are ready, cut them to a small julienne.
Cut all mushrooms to julienne too.
Put olive oil in a pan and put it on fire. When the oil is warm, put in sequence, the green beans, the bell peppers and after a couple of
minutes the eggplant and mushrooms. Add salt and pepper. The sauce is ready when the mushrooms are soft.
Remember well, the vegetables needs to be crunchy..not raw and not overcooked or stewed.
The portion is between 120 and 130 gr for jar/cup


a sauce for your pasta