Red Onions from Tropea with Eggplants and Potatoes Cooking Recipe – Cipolle Di Tropea, Melanzane E Patate Recipe
The onions of Tropea (PGI) have been grown in Calabria since they were introduced by the Phoenicians.
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Preparation time: 45 minutes
Resting time: 1 hour
Cooking time: 35 minutes
- 2 mild red onions, preferably from Tropea (PGI)
- 2 cloves garlic
- A few sprigs of parsley
- Thai/bird (bird’s eye) chili (to taste)
- 4 potatoes
- 2 ripe tomatoes
- 4 bell peppers
- 3 eggplants
- A few basil leaves
- 1 pinch of oregano
- 1 tablespoon kosher salt
- Olive oil
- Peel the onions and chop them.
- Peel the garlic and crush.
- Wash the parsley, remove the stalks, and chop.
- Chop or crumble the chili.
- Peel and dice the potatoes.
- Peel the tomatoes (after plunging into boiling water for a few seconds, then into cold water) and cut into quarters.
- Wash, trim, and cut the peppers into strips.
- Wash and dice the eggplants.
- Place the eggplant and pepper in a colander, sprinkle with the kosher salt, and leave for 1 hour to drain.
- Meanwhile, bring a saucepan of water to a boil and cook the potato dice until al dente. Drain and set aside.
- Soften the onions in a little olive oil.
- Add the garlic and the tomatoes.
- Leave to cook for 5 minutes, then add the other vegetables (except the potatoes) and cook for an additional 20 minutes.
- Mix in the potatoes and season with salt, then add the basil, oregano, chopped parsley, and chili.
- Cook for a further 10 minutes before serving.
Suggested food/wine match
- Librandi Giro Rosato—Calabria DOC
Did you know?
In the past, this was a recipe for the filling of a hollowed-out roll, which peasants ate at midday.