Recipe by Paola Bacchia
Photo courtesy of Paola Bacchia

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

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.