Insalata Cotta e Cruda di Melanzane, Peperoni, Pomodoro e Cipolla

Name: Insalata Cotta e Cruda di Melanzane, Peperoni, Pomodoro e Cipolla (Cooked and Raw Salad with Eggplant, Peppers, Tomatoes, and Onion)
Yield: For 4 Persons
Cuisine: Italy
Ingredients: 2 tablespoons wine vinegar; 4 fresh, ripe, firm plum tomatoes; 1 pound eggplant, preferably small, young ones; Black pepper in a grinder; Salt; ½ cup extra virgin olive oil; 2 sweet bell peppers, preferably yellow, but if unavailable, red; ½ large red Bermuda onion, sliced very thin

Cooked and Raw Salad with Eggplant, Peppers, Tomatoes, and Onion

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Roasted eggplant and bell peppers are the only cooked ingredients here. The spicy taste of the eggplant that perks up this salad comes from roasting it whole over a gas burner. If you don’t have gas, it can also be done under a broiler or in an oven heated to its maximum setting.

Ingredients

½ large red Bermuda onion, sliced very thin
1 pound eggplant, preferably small, young ones
Salt

Method

Place the sliced onion in a bowl of cold water. Squeeze the onion tightly with your hands, drain after 7 to 8 minutes, refill the bowl with fresh water, and put the onion back in water. Soak for at least 30 minutes—the longer the better—in several changes of cold water.
Wash the eggplants, but do not trim them of their stems. Place over a burner and turn on the