Peperonata with Eggplant & Tomato
In the past, eggplant was salted before using to remove bitterness—though most eggplants sold by greengrocers these days are not really bitter. That said, I still salt the diced eggplant for this recipe, as I find it is a great way of seasoning the dish. It does take some time, so feel free to omit this step.
This dish makes a main meal for vegetarians, a substantial side dish, and can also be used as a base for a couple of batches of pasta. It can also be halved and used in a risotto for four people.
Serves 6–8 as a side
Ingredients:
- 2 eggplants (aubergines), about 2 lbs. in total
- 1 tbsp. salt, for salting the eggplant
- 3 tbsp. extra virgin olive oil
- 1 small white onion, diced
- 1 garlic clove, finely diced
- 1–2 red bell peppers (capsicums), cut into ¾–1¼ in. dice
- 15½ oz. tinned peeled tomatoes
- 2–3 basil stalks
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Instructions:
- Cut the eggplant into 1¼–1½ inch chunks. Place in a large bowl and toss with the salt, rubbing it into the eggplant pieces with your fingertips. Set aside on a wire rack to drain for about 45 minutes. Rinse under running water and pat dry.
- Warm the olive oil in a large frying pan over medium–low heat. Saute the onion with a good 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 through.
- Add the tomatoes, breaking any larger ones into smaller pieces with a wooden spoon. Rinse the tomato tin with a few tablespoons of water and add that to the frying pan as well, along with the basil stalks.
- Once everything is bubbling away, reduce the heat and put the lid on. Simmer for about 45 minutes, adding a splash more water if needed, or until the eggplant is cooked through but not totally collapsed. Taste for salt, especially if you omitted salting the eggplant pieces earlier; if you did salt the eggplant, you may not need any extra salt.
- Remove the basil stalks and serve warm. Any leftovers will keep in a ceramic or glass lidded container in the fridge for up to 1 week.
