Thrifty Calabresi cooks make salads out of everything edible. Aubergines are often peeled when they are added to pasta sauces and casseroles, so this is a canny way of using them up the skin, which would otherwise go to waste. The dish makes a lovely antipasto, gutsy and quite filling. It is delicious with salami or soppressata, or robust, aged pecorino cheese.
© 2017 All rights reserved. Published by Anness.