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1
Char the peppers on all sides on a medium-hot grill, or on the burners of a gas stove, or in the broiler, until all sides are just blackened (you want to char the skin of the peppers without burning the flesh underneath).
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2
Place the peppers in a large paper bag, close it tightly, and let them steam at least 15 minutes.
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3
(They sometimes leak, so put the closed bag on a plate.)
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4
Meanwhile, cut the stems from the eggplants and discard.
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5
Like many vegetables,eggplants vary widely in size and shape, so youll need to use your judgement as you cut them.
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6
The goal is to achieve pieces that are roughly the same size, around 2 inches long and 1/4-inch thick, and that show off the natural curve of the eggplant.
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7
To begin, cut 1/4-inch slices lengthwise.
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8
(Do not cut the eggplant into circles.)
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9
If your eggplants are very small, you may be able to stop after this lengthwise slicing.
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10
If theyre larger, youll need to cut them again.
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11
Place them flat on your cutting board and slice in half across the diagonal.
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12
When youre satisfied with your slices, score them shallowly on both sides with a knife (make a cross-hatch of very shallow cuts to increase surface area), sprinkle each with 1/4 teaspoon salt, and let them sit 10 minutes.
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13
Use paper towels to blot the water that beads on their surfaces.
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14
Heat a large saute pan over high heat for 2 minutes.
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15
Swirl in 2 tablespoons olive oil, and wait 1 minute.
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16
Carefully place some of the eggplant in the pan.
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17
(The eggplant shouldnt be crowded; do this in batches or in two large pans.)
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18
Drizzle another tablespoon or two of olive oil into the pan, and cook 3 to 4 minutes, until golden brown.
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19
If the pan is smoking or the eggplant starts to burn, turn the heat down.
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20
Turn the eggplant over, and cook another 2 to 3 minutes, on the second side, until tender and golden.
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21
Remove the eggplant to a platter or baking sheet lined with paper towels.
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22
Continue until all the eggplant is cooked.
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23
Open the bag of roasted peppers, and let them cool slightly.
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24
Peel each one carefully.
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25
Do not run them under water or you will lose all their delicious juices.
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26
Work over a strainer set in a bowl to catch the juices.
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27
Tear the peppers in half lengthwise, along their natural seam, and remove the seeds and membranes.
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28
Cut or tear the peppers into 1-inch-thick strips.
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29
Set them aside in the reserved juices.
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30
Wipe out the eggplant pan, and return it to the stove over high heat for 2 minutes.
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31
Add 2 tablespoons olive oil, and saute the red onion and thyme about 2 minutes.
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32
Add the garlic, cook a few more minutes, and then add the peppers and their juices to the pan.
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33
Season with 1 teaspoon salt and a pinch of pepper, and cook 6 to 8 minutes, stirring often, until the peppers have caramelized slightly.
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34
Transfer the peppers and onions to a shallow nonaluminum dish.
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35
Add the two vinegars to the pan, and reduce by half over low heat.
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36
Turn off the heat, and swirl in 2 tablespoons olive oil.
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37
Use a rubber spatula to scrape the oil and vinegar over the peppers.
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38
Toss well to combine the flavors.
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39
Gently toss the eggplant and peppers together and taste for seasoning.
