Peperonata (or Italian Eggplant)
1 large eggplant, peeled and diced
salt, as needed
extra virgin olive oil, as needed
2 large bell peppers, diced
2-3 garlic cloves, crushed
1 (15 ounce) can) diced tomatoes
1. Generously salt the eggplant to remove bitterness and let sit for 20-30 minutes or until the eggplant sweats. Rinse the eggplant and pat dry to remove extra moisture.
2. Put a generous amount of oil in your skillet and turn the heat up to medium high. Put in your eggplant and stirfry it, keeping it moving until it starts to get soft.
3. Add the bell pepper. When the pepper starts to go a bit soft, add garlic, stirring constantly. Add tomatoes.
4. Lower the heat to simmering, cover and cook an additional 15-20 minutes, stirring occasionally. Before serving, give it a quick stir to blend in the flavors one last time.
This recipe freezes great, and you can eat it hot or cold as a dip. My favorite way is to buy a nice loaf of French bread, hollow out the center, and fill it with the peperonata. What a great way to prepare for a picnic!