Perfect Pairings: Zeni, Marogne Bardolino, 2008, Veneto Italy, 3425654

Eggplant and Mozzarella Sandwich

1/2 cup prepared mayonnaise
4 cloves garlic, smashed to a paste
Salt and freshly ground black pepper
1 medium eggplant, sliced crosswise
Canola oil
2 red bell peppers
1 loaf ciabatta, sliced lengthwise in 1/2
1/2 pound fresh mozzarella, thinly sliced
Fresh basil leaves
Baby arugula

1. Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.

Heat a grill to high.

2. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.

3. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.







					Eggplant and Mozzarella Sandwich 1/2 cup prepared mayonnaise 4 cloves garlic, smashed to a paste Salt and freshly ground black pepper 1 medium eggplant, sliced crosswise Canola oil 2 red bell peppers 1 loaf ciabatta, sliced lengthwise in 1/2 1/2 pound fresh mozzarella, thinly sliced Fresh basil leaves Baby arugula 1. Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving. Heat a grill to high. 2. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. 3. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.



	Zeni • Marogne Bardolino • 2008 • Veneto, Italy • 3425654 Grape: Corvina, Rondinella, Molinara appearance - bright, clear color : deep purple, garnet rim aroma - subtle flavors (smell + taste) sweetness - dry, slight sweetness acidity - defined oak - wood fruit - black cherries earth - chocolate body - medium alcohol - 13.5% tannins - moderate serving notes - decant and allow to breathe for one hour before serving.				• Bardolino is an Italian red wine produced along the chain of morainic hills in the province of Verona to the east of Lake Garda. It takes its name from the town Bardolino on the shores of Lake Garda and was awarded Denominazione di Origine Controllata (DOC) status in 1968. The blend of grapes used to produce the wine includes Corvina, Rondinella and Molinara.