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How to make Italian-style vegetables with garlic and parsley

How to make Italian-style vegetables with garlic and parsley


This preparation calls for very little oil, highlighting the natural flavor of mushrooms and over vegetables.

Ingredients for 4 people

1 cooked
peeled bell pepper
1 eggplant
Academia Barilla extra virgin olive oil


- Use a sharp knife to chop the parsley, cut the mushrooms and chop the peeled garlic.
- Heat the olive oil in a pan with the chopped garlic. 
- Add the mushrooms and cook, stirring occasionally.
- Then add salt and pepper and finally garnish with parsley.
- Be careful not to overcook the parsley because it tends to become bitter.


- Peel the eggplant and cut into cubes.
- With the flat blade of a knife, crush a clove of garlic and put it to heat in a pan with the olive oil.
- Then add eggplant, salt and pepper.
- Cook, stirring occasionally. Add the parsley and finish cooking, then turn off the heat, remove the garlic and place the eggplant on a plate.
- Press down lightly on the eggplant to eliminate some of the oil.


- Peel and slice a clove of garlic.
- Put the pepper in a shallow dish or in a bowl and cover with oil, then add the garlic, pepper and parsley. - Cover the dish with a sheet of plastic wrap and place in refrigerator for several hours.

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