As I said in the video, I like this best served simply on sliced bread, but beyond that, this is one of the most versatile condiments I know. You can toss it with pasta; add it to a sandwich; fill an omelet; top a pizza; use it like a salsa on grilled fish; spice up a potato salad; as well as create the world’s best deviled eggs. Actually, I’ve never made deviled eggs with it, but I know it’d be the best.
I was intentionally vague with the cooking times and temperatures. Basically, once the onion, eggplant, and mushroom mixture is sautéed, you add your peppers, and simply cook until everything is soft and tender, no matter how long it takes. You’ll probably stay between medium and medium high heat, but be prepared to adjust as need be. This is not something we want browning in the pan, before everything is cooked.
Another key is waiting for this to cool down completely, before you finalize the seasonings. We always want to adjust a recipe at the same temperature it’s going to be served at, since that just makes sense. Another thing that makes sense, and a lot of sense, is you giving this bomba Calabrese a try soon. Enjoy!
Ingredients to make about 4 cups Bomba Calabrese:
3/4 cup olive oil, divided
1/2 yellow onion
1 small eggplant
4-5 large button mushrooms
2 pounds hot cherry peppers (or about 1 pound after trimming)
1 pound sweet red bell peppers (or about 12 ounces after trimming)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed fennel seeds
1 teaspoon dried oregano
1/4 cup white wine vinegar, or to taste