Friday, October 09, 2009

La Bomba - Spicy Eggplant Condiment

Prep time: 15 minutes
Total cooking time: 15 minutes

Makes 2 cups


2 tbsp extra virgin olive oil
2 cups eggplant, finely diced (1 medium-large)
1 ½ cups fennel root, finely diced (1 small or ½ large bulb)
¾ cup roasted red peppers, finely diced
¾ cup white onion, finely diced (1 large)
½ cup green olives, drained, pitted and finely diced
½ cup artichoke hearts, finely diced (I used canned and only needed 2)
½ cup fresh cremini mushrooms, finely diced
3 large cloves garlic, minced
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 tbsp sherry vinegar (I ran out so I used champagne vinegar…also tasty)
Salt & freshly ground black pepper to taste
½ cup fresh flat leaf/Italian parsley, chopped

1. Heat oil in a large skillet over medium-high heat until the oil is hot but not smoking. Add everything up except for the spices, vinegar and parsley. Sauté until the vegetables are slightly softened (about 12-15 minutes). Add the cayenne & paprika and sauté until the spices are aromatic and the vegetables, soft (2-3 minutes longer). Stir in the vinegar and taste for seasoning.

2. Cover a large, rimmed baking sheet with foil for easy clean up and spread the mixture evenly. Allow to cool. Sprinkle with parsley and toss to combine.

It can be stored for up to a week in the fridge. It’s great as a spread for sandwiches, as a pasta sauce, pizza topping or part of an antipasto platter. Be like Chef Jeff, just eat it with some foccacia and enjoy!

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