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Pitigliano Roasted Eggplant, Zucchini, and Peppers

April 07, 2021
Photo: Justin CovingtonPhoto: Justin Covington

When the Medicis imposed a ghetto on the Jews of Florence, Siena, and Rome in 1577, many Jews fled to Pitigliano, a hill town in southern Tuscany that was not under Medici rule. Jews flourished in this “little Jerusalem”; at one point, of the 4,000 people in Pitigliano, 30% were Jewish. In 1598, they built a beautiful synagogue. But the Medicis eventually took control of Pitigliano a few decades later, and Jewish life grew more restricted.

Featured in: A Taste of Tuscan Summer

Ingredients

  • 4tablespoons olive oil
  • 1large or 2 small onions, peeled
  • 2zucchinis
  • 1eggplant
  • 3peppers (1 red, 1 yellow, 1 orange)
  • Salt and pepper to taste
  • ½teaspoon Aleppo pepper or to taste
  • ½teaspoon dried oregano
Yield: 4-6 servings

Preparation

  • Step 1

    Preheat the oven to 375 degrees and brush a 9-by-12-inch roasting pan with the olive oil.

  • Step 2

    Slice the onions, zucchini, eggplant, and peppers lengthwise into spears, 1 inch wide by about 3 inches long. Scatter the vegetables into the prepared pan and stir so that you coat them with the oil, adding more if necessary. Sprinkle with salt and pepper to taste, as well as Aleppo pepper and oregano. Bake in the oven for about 30 to 40 minutes until soft and tender.

  • Step 3

    Serve them as a side dish with fish, pasta, or roast chicken or any summery main.

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