Peperonata with Eggplant & Tomato

Recipe by Paola Bacchia
Photo courtesy of Paola Bacchia

In the previous, eggplant became as soon as salted earlier than using to rob away bitterness—though most eggplants supplied by greengrocers on on the present time and age are not genuinely bitter.

That said, I nonetheless salt the diced eggplant for this recipe, as I safe it is a long way a substantial contrivance of seasoning the dish. It does rob some time, so be at liberty to omit this step.

This dish makes a vital meal for vegetarians, a wide facet dish, and would possibly well additionally be outmoded as a imperfect for just a few batches of pasta. It will additionally be halved and outmoded in a risotto for four folks.

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

• 1 tbsp. salt, for salting the eggplant
  

• 3 tbsp. further virgin olive oil
  

• 1 microscopic white onion, diced
  

• 1 garlic clove, finely diced
  

• 1–2 red bell peppers (capsicums), reduce lend a hand into ¾–1¼ in. dice
  

• 15½ oz. tinned peeled tomatoes
  

• 2–3 basil stalks
  

Instructions:

1. In the low cost of the eggplant into 1¼–1½ crawl chunks. Problem in a substantial bowl and toss with the salt, rubbing it into the eggplant objects with your fingertips. Blueprint apart on a wire rack to empty for about forty five minutes. Rinse below operating water and pat dry.
2. Heat the olive oil in a substantial frying pan over medium–low warmth. Saute the onion with a great 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 thru.
3. Add the tomatoes, breaking any higher ones into smaller objects with a wooden 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 everything is bubbling away, reduce lend a hand the warmth and set up the lid on. Simmer for about forty five minutes, adding a splash extra water if wanted, or till the eggplant is cooked thru nonetheless not entirely collapsed. Fashion for salt, critically when you omitted salting the eggplant objects earlier; when you potentially did salt the eggplant, that you would possibly presumably unbiased not need any further salt.
5. Get rid of the basil stalks and lend a hand warmth. Any leftovers will withhold in a ceramic or glass lidded container within the fridge for as a lot as 1 week.

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