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Ala Nera Nero d'Avola

Ala Nera has a beautiful nose full of wild berries and baking spice. The aromas of clove and pepper carry over to the palate, which is bursting with fresh cherries and raspberries.

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Rob's Review

Stuffed Sicilian Eggplant

This is a recipe I created after eating something similar in Sicily, while drinking an inexpensive Nero D’avola. 

The wine was from a small vineyard only 10 km away from the town and was fresh and delicious.  It paired perfectly with this dish.

Cut egglants horizontally down the middle and scoop out the soft seedy inside with a spoon into a bowl and save.  Cut up peppers, onions, carrots, garlic and celery into small chunks and saute’ for a few minutes in olive oil.  Add the insides of the eggplant to this and continue to saute’.  Next add salt and a small amount of balsamic vinegar.  When the ingredients are starting to soften, remove from heat.   Scoop the vegetables into the precut eggplants until a nice mound has been formed over the top.  Place on baking pan, drizzle with olive oil and put in preheated oven at 400 degrees. 

Check the egglants after 20 minutes and again every 5 – 10 minutes until done.  The skin on the outside will soften and the top of the vegetables will start to crisp.  Remove from over, sprinkle with grated cheese if desired and more olive oil.  Serve with a simple glass of Nero D’avole!  Buon Appetito 

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