Peperonata with Eggplant & Tomato

Recipe by Paola Bacchia
Photo courtesy of Paola Bacchia

In the previous, eggplant became salted sooner than using to do away with bitterness—though most eggplants supplied by greengrocers this present day are no longer in actuality bitter.

That said, I peaceable salt the diced eggplant for this recipe, as I win it is a gargantuan system of seasoning the dish. It does preserve shut a whereas, so in actuality be happy to traipse away out this step.

This dish makes a critical meal for vegetarians, a appreciable aspect dish, and can additionally be used as a heinous for just a few batches of pasta. It might well perchance additionally be halved and utilized in a risotto for four folk.

• 2 eggplants (aubergines), about 2 lbs. in total
  

• 1 tbsp. salt, for salting the eggplant
  

• 3 tbsp. extra virgin olive oil
  

• 1 small white onion, diced
  

• 1 garlic clove, finely diced
  

• 1–2 crimson bell peppers (capsicums), decrease into ¾–1¼ in. dice
  

• 15½ oz. tinned peeled tomatoes
  

• 2–3 basil stalks
  

Directions:

1. Decrease the eggplant into 1¼–1½ scoot chunks. Design in a mighty bowl and toss with the salt, rubbing it into the eggplant devices with your fingertips. Space aside on a wire rack to drain for about forty five minutes. Rinse below running water and pat dry.
2. Warmth the olive oil in a mighty frying pan over medium–low heat. Saute the onion with a upright pinch of salt for about 10 minutes. Add the garlic. After a minute or two, when aromatic, add the eggplant and bell pepper to heat thru.
3. Add the tomatoes, breaking any better ones into smaller devices with a wooden spoon. Rinse the tomato tin with just a few tablespoons of water and add that to the frying pan as effectively, alongside with the basil stalks.
4. As soon as everything is effervescent away, decrease the heat and set up the lid on. Simmer for about forty five minutes, adding a splash extra water if mandatory, or until the eggplant is cooked thru but no longer utterly collapsed. Model for salt, seriously whereas you left out salting the eggplant devices earlier; whereas you doubtlessly did salt the eggplant, you would also honest no longer need any extra salt.
5. Place shut away the basil stalks and help heat. Any leftovers will abet in a ceramic or glass lidded container within the fridge for as a lot as 1 week.

Excerpted from At Nonna’s Table by Paola Bacchia, revealed by Smith Boulevard Books, 2024. Photography by © Paola Bacchia.