Frittata

Bell pepper frittata, and eggplant roasted with garlic. Wine: Rusack Boundless Rosé 2019.

I always like pairing egg dishes with rosé. This one is made with Syrah and Zinfandel (I don’t think I’ve had a rosé made with either previously). It is the time of year that the CSA inundates us with eggplant, which means I am busy trying to find ways I actually enjoy eggplant—to my surprise, I have found some, but this was not one of them.