Jeff Rogers, Executive Chef for the Quail Lodge Resort, developed this recipe for a Chef Walk he led at our Farm Stand. It features delicious organic produce that peaks in late summer and early fall.
1/3 + 1/2 cup (divided) extra-virgin olive oil
1 pound small Italian eggplants, cut into 1-inch cubes
1 pound zucchini, cut crosswise into 1-inch sections
3 anchovy fillets, finely minced
2 cipollini onions, finely chopped
3 cloves garlic, finely chopped
1/4 cut chopped fresh Italian flat leaf parsley
1/2 bunch fresh basil leaves, coarsely chopped
4 sprigs fresh thyme (leaves only)
2 pounds heirloom tomatoes, coarsely chopped
1 dried chile pepper (serrano or similar variety)
Splash balsamic vinegar
Salt and freshly ground black pepper
Generously season the eggplant with salt and pepper. Heat 1/3 cup olive oil over medium heat, add eggplant, and cook until soft and wilted, about 10 minutes. Drain the eggplant on a platter covered with paper towels.
Add 1/4 cup oil to the pan, still over medium heat. Season, cook, and drain the zucchini in the same way as the eggplant.
Add the remaining oil to the pan and cook the anchovies, onions, garlic, parsley, basil, and thyme until the onions are nicely caramelized, about 7 minutes. Add the tomatoes and continue to cook until they're pulpy, about 10 minutes.
Return the eggplant and zucchini to the pan. Crack open the chile and add it to the pan, and continue to cook slowly until the mixture is soft and juicy, about 20 minutes. Stir in the vinegar and let the whole thing cool to room temperature to serve.
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