Peperonata with Eggplant & Tomato

Recipe by Paola Bacchia
Order courtesy of Paola Bacchia

In the past, eggplant used to be salted earlier than the spend of to put off bitterness—though most eggplants equipped by greengrocers this day are now no longer truly bitter.

That acknowledged, I tranquil salt the diced eggplant for this recipe, as I fetch it’s a gigantic plan of seasoning the dish. It does take a whereas, so truly be at liberty to omit this step.

This dish makes a fundamental meal for vegetarians, a substantial facet dish, and would possibly maybe maybe presumably perhaps also even be broken-down as a atrocious for a pair of batches of pasta. It would also furthermore be halved and broken-down in a risotto for four of us.

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

• 1 tbsp. salt, for salting the eggplant
  

• 3 tbsp. extra virgin olive oil
  

• 1 miniature white onion, diced
  

• 1 garlic clove, finely diced
  

• 1–2 red bell peppers (capsicums), minimize into ¾–1¼ in. cube
  

• 15½ oz. tinned peeled tomatoes
  

• 2–3 basil stalks
  

Instructions:

1. Nick the eggplant into 1¼–1½ meander chunks. Role in a gigantic bowl and toss with the salt, rubbing it into the eggplant objects with your fingertips. Discipline apart on a wire rack to empty for about Forty five minutes. Rinse under working water and pat dry.
2. Heat the olive oil in a gigantic frying pan over medium–low heat. Saute the onion with an attractive pinch of salt for about 10 minutes. Add the garlic. After a minute or two, when fragrant, add the eggplant and bell pepper to heat by.
3. Add the tomatoes, breaking any elevated ones into smaller objects with a wooden spoon. Rinse the tomato tin with about a tablespoons of water and add that to the frying pan as properly, along with the basil stalks.
4. As soon as every little thing is effervescent away, minimize the warmth and put the lid on. Simmer for about Forty five minutes, together with a splash more water if wanted, or till the eggplant is cooked by but now no longer totally collapsed. Model for salt, especially must you overlooked salting the eggplant objects earlier; must you did salt the eggplant, it’s most likely you’ll perhaps presumably now no longer want any extra salt.
5. Eradicate the basil stalks and assist 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 Desk by Paola Bacchia, published by Smith Aspect street Books, 2024. Photography by © Paola Bacchia.