1 lb

Red Eggplant of Rotonda

This bright cherry-red eggplant has a taste that is a blend of all favorite Italian vegetables, a mix of eggplant, peppers, and tomatoes.

In the Italian province of Potenza, it is traditionally made into gourmet caponata, a delicious spread served on crusty Italian bread. It is also used to make pickled eggplant. Traditional recipes of Potenza include frying the eggplant in olive oil along with garlic and mint. It is also delicious made into meatballs in combination with sausage. Red Eggplant of Rotonda can also be used to make traditional eggplant Parmesan or brushed with olive oil and grilled over charcoals.