Marinated Peppers and Eggplant

• 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

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).
2. Place the peppers in a large paper bag, close it tightly, and let them steam at least 15 minutes.
3. (They sometimes leak, so put the closed bag on a plate.)
4. Meanwhile, cut the stems from the eggplants and discard.
5. Like many vegetables,eggplants vary widely in size and shape, so youll need to use your judgement as you cut them.
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.
7. To begin, cut 1/4-inch slices lengthwise.
8. (Do not cut the eggplant into circles.)
9. If your eggplants are very small, you may be able to stop after this lengthwise slicing.
10. If theyre larger, youll need to cut them again.
11. Place them flat on your cutting board and slice in half across the diagonal.
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.
13. Use paper towels to blot the water that beads on their surfaces.
14. Heat a large saute pan over high heat for 2 minutes.
15. Swirl in 2 tablespoons olive oil, and wait 1 minute.
16. Carefully place some of the eggplant in the pan.
17. (The eggplant shouldnt be crowded; do this in batches or in two large pans.)
18. Drizzle another tablespoon or two of olive oil into the pan, and cook 3 to 4 minutes, until golden brown.
19. If the pan is smoking or the eggplant starts to burn, turn the heat down.
20. Turn the eggplant over, and cook another 2 to 3 minutes, on the second side, until tender and golden.
21. Remove the eggplant to a platter or baking sheet lined with paper towels.
22. Continue until all the eggplant is cooked.
23. Open the bag of roasted peppers, and let them cool slightly.
24. Peel each one carefully.
25. Do not run them under water or you will lose all their delicious juices.
26. Work over a strainer set in a bowl to catch the juices.
27. Tear the peppers in half lengthwise, along their natural seam, and remove the seeds and membranes.
28. Cut or tear the peppers into 1-inch-thick strips.
29. Set them aside in the reserved juices.
30. Wipe out the eggplant pan, and return it to the stove over high heat for 2 minutes.
31. Add 2 tablespoons olive oil, and saute the red onion and thyme about 2 minutes.
32. Add the garlic, cook a few more minutes, and then add the peppers and their juices to the pan.
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.
34. Transfer the peppers and onions to a shallow nonaluminum dish.
35. Add the two vinegars to the pan, and reduce by half over low heat.
36. Turn off the heat, and swirl in 2 tablespoons olive oil.
37. Use a rubber spatula to scrape the oil and vinegar over the peppers.
38. Toss well to combine the flavors.
39. Gently toss the eggplant and peppers together and taste for seasoning.

sweet peppers, eggplants, extravirgin olive oil, red onion, thyme, garlic, balsamic vinegar, red wine vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/marinated-peppers-and-eggplant-390926 (may not work)