Peperonata with Eggplant & Tomato

Recipe by Paola Bacchia
Picture courtesy of Paola Bacchia

In the past, eggplant was salted before the utilize of to remove bitterness—although most eggplants sold by greengrocers this indicate day are now no longer basically bitter.

That acknowledged, I mute salt the diced eggplant for this recipe, as I receive it is far a giant attain of seasoning the dish. It does rob some time, so be at liberty to omit this step.

This dish makes a primary meal for vegetarians, a appreciable aspect dish, and might likely well furthermore be aged as a detrimental for just a few batches of pasta. It’s going to furthermore be halved and aged in a risotto for four folks.

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

• 1 tbsp. salt, for salting the eggplant
  

• 3 tbsp. extra virgin olive oil
  

• 1 dinky 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
  

Instructions:

1. Decrease the eggplant into 1¼–1½ hasten chunks. Map in a large bowl and toss with the salt, rubbing it into the eggplant pieces with your fingertips. Put aside on a wire rack to empty for roughly forty five minutes. Rinse below working water and pat dry.
2. Warm the olive oil in a large frying pan over medium–low heat. Saute the onion with a vivid pinch of salt for roughly 10 minutes. Add the garlic. After a minute or two, when aromatic, add the eggplant and bell pepper to heat via.
3. Add the tomatoes, breaking any increased ones into smaller pieces with a picket spoon. Rinse the tomato tin with just a few tablespoons of water and add that to the frying pan to boot, alongside with the basil stalks.
4. As soon as all the issues is effervescent away, decrease the heat and keep the lid on. Simmer for roughly forty five minutes, including a splash extra water if wanted, or till the eggplant is cooked via however now no longer entirely collapsed. Taste for salt, particularly whereas you neglected salting the eggplant pieces earlier; whereas you likely did salt the eggplant, potentialities are you’ll likely well now no longer need any extra salt.
5. Dispose of the basil stalks and wait on warm. Any leftovers will retain in a ceramic or glass lidded container in the fridge for as much as 1 week.

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