Marinated Peppers and Eggplant

Name: Marinated Peppers and Eggplant
Ingredients: 4 pounds sweet peppers, in a variety of colors, excluding green; 2 pounds small eggplants, Italian or Japanese (about 6); 1/2 to 2/3 cup extra-virgin olive oil; 1 cup sliced red onion; 1 teaspoon thyme leaves; 2 cloves garlic, thinly sliced; 3 tablespoons balsamic vinegar; 3 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper

January 24, 2012

Part of what makes these marinated peppers and eggplant so delicious is the involved process they go through to get to their seemingly simple final state. In her book, The Zuni Cafe Cookbook, Judy Rodgers suggests that the chef’s eternal quest is to make the simplest process more difficult: “Stop, think, there must be a harder way,” she writes. There are easier ways to make peppers and eggplant, but once you taste this version, it’s hard to go back. If you like, make them the day before and let the vegetables marinate overnight.

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