(from Patricia Wells' Trattoria, 1993)
Serves 8-12, as an appetizer. Time: 1.5 hours
Ingredients:
2 med onions
2 red bell peppers
1 C EVOO
fine sea salt (to taste)
One 16-oz can crushed tomatoes in puree
Several herb stems: parsley, celery leaves, thyme sprigs, tied in a bundle w/ cotton twine
4 plump fresh garlic cloves
8 ribs celery hearts w/ leaves
2 t fresh thyme leaves
1 firm med eggplant (~1 pound)
2 T sugar
1/2 C best-quality red wine vinegar
1 C drained pitted green olives
1/4 C drained capers, rinsed
Directions:
- Prep work: Peel onions and cut in half lengthwise. Then cut crosswise into very thin slices. Cut peppers into thin vertical strips and cut in half. Thinly slice the garlic cloves, dice the celery hearts, and cube the eggplant.
(Batch 1)
- In a deep 12-in. skillet, combine in 1/4C oil: onions and a pinch of salt. Stir to coat onions and cook on low until soft and translucent (5 mins).
- Add peppers and a pinch of salt. Cover and cook for ~5 mins more.
- Add crushed tomatoes directly from the can, don't drain. Cook 5 more mins.
- Add herb bundle and garlic - taste for seasoning.
- Cover and simmer gently 20 mins, stirring occasionally: until vegetables are cooked but still firm. No mushiness!
- Remove herb bundle and compost; remove from heat and set aside.
(Batch 2)
- In another skillet at the same time (also 12 in), heat 1/4 C oil over moderate heat. Add celery and cook 7-10 mins until lightly colored and beginning to soften and turn translucent. Transfer to a bowl, season with salt and thyme. Set aside.
- Heat remaining oil (1/2C) in skillet after removing celery. Add the eggplant when hot and cook ~5 mins until lightly colored. Keep the pan moving to avoid scorching. Eggplant should remain firm.
- Add eggplant and celery to the tomato mixture. Taste for seasoning. Cover and simmer gently over low heat until the mixture is soft and jam-like (~20 mins).
- Meanwhile, combine sugar and vinegar in a small bowl, stirring to dissolve.
- Bring 1 quart/1 L water to a boil on hight in a med saucepan. Add olives and blanch 2 mins. Drain and rinse under cold running water. If olives are still salty, repeat.
- Add sugar-vinegar, olives, and capers to the jam-like veggie mixture and simmer on low heat for 1-2 mins to allow flavors to blend. Taste and salt if necessary. Transfer to a large serving bowl to cool. Serve warm or room temperature (not cool) with some crusty pieces of bread.
