I love this time of year when co-workers, family and friends share their summer harvest. It’s like my own personal grocery store except I don’t know what I’m receiving each week.
This week my wife brought home some Rosa Bianca eggplant from a co-worker. I went to my garden to see what I could add to this amazing vegetable and pulled a few shallots, grape tomatoes and basil. Bam! Eggplant Pomodoro.
I love eggplant recipes as you can see from my eggplant parmesan and eggplant panini so I decided to try my hand at this classic Italian dish. Pomodoro is Italian for tomato and this dish is full of them.
It’s important to sweat and drain the eggplant. Eggplant contains a lot of moisture. Salting the eggplant and allowing it to sit with weight in a colander triggers osmosis which draws the moisture and bitter flavor out. It takes a little time. 30-45 minutes but it makes a huge difference in the final dish.