I've always thought the bitterness was brought about because they weren't fully ripe. If I let mine sit on the counter for a few days, and feel that they've softened up a bit, that's when I cook with them. I usually don't have a problem. I've used them in Vegan lasagne and slice them very thin. Or, use them in Caponata and in that case they are slightly cooked in olive oil. I hope this helps you. Good luck! Pat
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