I call this dish “rustic” for a few reasons.
1} It’s homey & comforting right down to the soul.
2} Everything is roasted until it cannot stand anymore & then plopped on top of crunchy, toasty bread. Can’t get anymore rustic than that.
3} And it’s a “supper club” kinda meal. Everyone gathered around the table on a chilly night, good wine being passed around & a fire going. {I’ve got a creative imagination, huh?!}
That being said, I have offered this meal to anyone who has stepped foot in my house. We love this dish & it has become a staple here! And it’s so versatile. It depends on my mood how much garlic I add or how many poblanos go in or who I’m serving it to. But, there is one this about this dish that will never change…
It is always better the next day.
If you can let that happen.
Rustic Eggplant
{pleasant day dreams}
Slightly adapted from Nigel Slater’s Tender
Ingredients:
2 eggplants, medium size
cherry tomatoes ~ scant 1 pint/two large handfuls
garlic ~ anywhere from 3 cloves to a whole bulb {I tend to go with at least 6}
2 red or orange bell peppers
2 or more large, mild chilies, such as poblanos {again, I use more! Sometimes 4}
8-10 sprigs of fresh thyme
2/3 cup extra virgin olive oil {you may need a splash more if you add more veggies}
salt & pepper
toasted ciabatta for serving
Directions:
Preheat oven to 400º.
Clean off all vegetables & dry.
Cut eggplants into thick slices, about 1/2 inch thick. Place them in a large, deep baking dish along with tomatoes. If tomatoes are on the larger side, cut in half.
Peel & crush garlic cloves with a chef’s knife. Cut the peppers in half & remove all seeds. Then cut into thick strips. Usually into quarters for each half. Cut chilies into quarters & discard seeds. {If chilies are cut too thin, they will burn}. Add all of this to the dish along with thyme, oil & a generous seasoning of salt & pepper.
Toss all until glistening & mixed well.
Bake for 40 to 50 minutes, mixing again half way through, until everything is tender. I like to have a little char on the ends of some peppers & chilies. It caramelizes them & brings out a little more of their sweet flavors.
Serve hot with toasted ciabatta & enjoy!
XOXO
