Vegetariano Recipe

Salt and rest eggplant

Place cubed eggplant in a colander, sprinkle with 1/2 teaspoon sea salt, toss, and let sit 20 minutes to draw out moisture and reduce bitterness. After 20 minutes, rinse briefly and pat dry with paper towels.

Trim and blanch broccoli rabe

Bring a large pot of salted water to a boil. Trim tough ends from broccoli rabe and cut into 2–3-inch pieces. Blanch in boiling water 1 minute until bright green, then drain and plunge into ice water to stop cooking. Drain and squeeze out excess water; set aside.

Roast or sauté eggplant

Preheat oven to 425°F (if roasting). Toss dried eggplant cubes with 1 1/2 tbsp EVOO and spread on a rimmed baking sheet in a single layer. Roast 18–22 minutes, turning once, until browned and tender. Alternatively, heat 1 1/2 tbsp EVOO in a large skillet over medium-high heat and sauté eggplant 8–10 minutes until golden and soft; remove to a bowl.

Sauté peppers and aromatics

In the same skillet, add 1 tbsp EVOO and heat over medium. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant. Add bell pepper strips and a pinch of salt; sauté 6–8 minutes until softened and lightly charred at edges.

Combine with broccoli rabe

Add blanched broccoli rabe to the skillet with the peppers; toss 2–3 minutes to heat through. Add the cooked eggplant back to the pan, season with remaining 1/2 tsp sea salt and 1/2 tsp black pepper, and toss to combine. Cook 1–2 minutes more so flavors meld.

Turn off heat and stir in lemon juice (if using) and 1 tbsp EVOO. Transfer the vegetable mixture to a serving platter or leave in the skillet for family-style serving. Scatter torn fresh mozzarella pieces evenly over the hot vegetables so they soften. Sprinkle grated Pecorino Romano over everything. Drizzle remaining 1/2–1 tbsp EVOO and scatter torn basil leaves on top. Taste and adjust seasoning with additional salt and pepper as needed.

Serve warm or at room temperature as a main vegetarian course with crusty bread or as a topping for polenta, pasta, or grilled bread. Leftovers keep refrigerated in an airtight container for up to 3 days; rewarm gently before serving.