Peperonata with Eggplant & Tomato

Recipe by Paola Bacchia
Listing courtesy of Paola Bacchia

In the past, eggplant became as soon as salted ahead of the utilization of to get rid of bitterness—despite the incontrovertible truth that most eggplants sold by greengrocers today time are now no longer surely bitter.

That stated, I quiet salt the diced eggplant for this recipe, as I safe it is a huge contrivance of seasoning the dish. It does rob a whereas, so feel free to recede out this step.

This dish makes a predominant meal for vegetarians, a astronomical side dish, and would possibly well perchance additionally be historical as a foul for a pair of batches of pasta. It will additionally be halved and historical in a risotto for four individuals.

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

• 1 tbsp. salt, for salting the eggplant
  

• 3 tbsp. extra virgin olive oil
  

• 1 minute white onion, diced
  

• 1 garlic clove, finely diced
  

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

• 15½ oz. tinned peeled tomatoes
  

• 2–3 basil stalks
  

Instructions:

1. Lower the eggplant into 1¼–1½ saunter chunks. Situation in a neat bowl and toss with the salt, rubbing it into the eggplant pieces with your fingertips. Situation apart on a wire rack to empty for roughly forty five minutes. Rinse under running water and pat dry.
2. Heat the olive oil in a neat frying pan over medium–low heat. Saute the onion with a simply pinch of salt for roughly 10 minutes. Add the garlic. After a minute or two, when fragrant, add the eggplant and bell pepper to heat via.
3. Add the tomatoes, breaking any bigger ones into smaller pieces with a wooden spoon. Rinse the tomato tin with about a tablespoons of water and add that to the frying pan as successfully, along with the basil stalks.
4. Once the total lot is effervescent away, decrease the warmth and build the lid on. Simmer for roughly forty five minutes, including a splash more water if wanted, or unless the eggplant is cooked via but now no longer completely collapsed. Model for salt, namely if you happen to neglected salting the eggplant pieces earlier; if you happen to did salt the eggplant, you would possibly well simply now no longer need any extra salt.
5. Take away the basil stalks and encourage warm. Any leftovers will withhold in a ceramic or glass lidded container in the fridge for up to 1 week.

Excerpted from At Nonna’s Table by Paola Bacchia, published by Smith Avenue Books, 2024. Images by © Paola Bacchia.