Peperonata with Eggplant & Tomato

Recipe by Paola Bacchia
Portray courtesy of Paola Bacchia

In the previous, eggplant became as soon as salted sooner than the usage of to get rid of bitterness—though most eggplants provided by greengrocers are in actuality no longer in actuality bitter.

That mentioned, I aloof salt the diced eggplant for this recipe, as I get hold of it is miles a immense formula of seasoning the dish. It does make the effort, so feel free to go out this step.

This dish makes a predominant meal for vegetarians, a in actuality wide facet dish, and might perhaps perhaps additionally be worn as a hideous for just a few batches of pasta. It might perhaps well per chance additionally be halved and worn in a risotto for four people.

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

• 15½ oz. tinned peeled tomatoes
  

• 2–3 basil stalks
  

Directions:

1. Lower the eggplant into 1¼–1½ dash chunks. Internet site in a substantial bowl and toss with the salt, rubbing it into the eggplant objects with your fingertips. Situation aside on a wire rack to empty for about forty five minutes. Rinse under working water and pat dry.
2. Warm the olive oil in a substantial frying pan over medium–low warmth. Saute the onion with a factual pinch of salt for about 10 minutes. Add the garlic. After a minute or two, when fragrant, add the eggplant and bell pepper to warmth through.
3. Add the tomatoes, breaking any higher ones into smaller objects with a picket spoon. Rinse the tomato tin with just a few tablespoons of water and add that to the frying pan as successfully, alongside with the basil stalks.
4. Once the entire lot is bubbling away, lower the warmth and place the lid on. Simmer for about forty five minutes, including a splash more water if wished, or until the eggplant is cooked through however no longer entirely collapsed. Taste for salt, in particular in case you overlooked salting the eggplant objects earlier; in case you did salt the eggplant, you might perhaps perhaps additionally no longer need any extra salt.
5. Remove the basil stalks and wait on warmth. Any leftovers will withhold in a ceramic or glass lidded container within the fridge for as much as 1 week.

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