- Organic Bound
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 cup||plus (1/2 cup) extra-virgin olive oil (divided)|
|1 pound||small Italian eggplants (cut into 1-inch cubes)|
|1/2 pound||zucchini (cut into 1-inch sections)|
|3||anchovy fillets (finely minced)|
|2 medium||cipollini onions (finely chopped)|
|3 cloves||garlic (finely chopped)|
|1/4 cup||chopped fresh Italian flat leaf parsley|
|1/2 bunch||fresh basil leaves (coursely chopped)|
|4||sprigs fresh thyme (leaves only)|
|2 pounds||heirloom tomatoes (coarsely chopped)|
|1||dried chile pepper (serrano or similar variety)|
|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.