Ingredients
Units
Scale
- 2 small eggplants - trimmed, peeled, cut into chunks
- Kosher salt
- white vinegar
- 8 fresh porcini mushrooms, quartered, or use an equivalent amount of your favorite type
- 2 Tbsp. porcini mushroom powder (optional TFD addition, not in typical recipe)
- 1 yellow onion, chopped
- 1 1/2 cups olive oil, or more as needed, divided
- 8 Ortiz anchovies, rinsed (strongly preferred)
- 1 lb. jar Calabrian hot peppers, drained and chopped
- 1 lb. mild peppadew peppers
- 3/4 cup jarred roasted red peppers, finely diced
- 1 cup Castelvetrano green olives, drained, pitted and finely diced
- 1 cup jarred artichoke hearts, drained and finely diced
- 6 large cloves garlic, minced
- 1 tsp. crushed fennel seeds
- 1 tsp. dried oregano
- 1/4 cup jarred capers in vinegar, rinsed
- 10 fresh basil leaves, minced
- 1/3 tsp. cayenne pepper
- 1/2 tsp. smoked paprika
- 1/3 cup fresh flat leaf/Italian parsley, chopped
- 1/4 cup fresh tarragon (optional but recommended)
- 4 Tbsp. sherry vinegar
Instructions
- First wash the eggplants and cut them into strips. Then, put them into a large tray with a layer of kosher salt, alternating layers of salt with layers of eggplant. Place a lid on the whole and a weight on the lid. Leave it like this for 24 hours.
- After 24 hours, squeeze the eggplant well and soak the strips in white vinegar for 5 hours. Make sure that all the eggplant is immersed in the vinegar. It will be the vinegar to act as a preservative in this preparation.
- At this point, after 5 hours in vinegar, squeeze again.
- Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied.
- Drizzle 4 Tbsp. olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10-15 minutes.
- Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers the same way.
- Place all peppers except the diced roasted red peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil.
- Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add remaining ingredients except vinegar. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
- Stir in vinegar and (optionally) another 2 Tbsp. olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 990.61 kcal
- Sugar: 19.85 g
- Sodium: 1720.88 mg
- Fat: 88.09 g
- Saturated Fat: 12.29 g
- Trans Fat: 0.0 g
- Carbohydrates: 48.35 g
- Fiber: 16.31 g
- Protein: 12.59 g
- Cholesterol: 6.8 mg