Slow-Cooked Summer Tomato and Eggplant Sauce

• 5 pounds ripe plum tomatoes
• 3 1/2 pounds firm eggplants
• 1/2 cup extra-virgin olive oil
• About 1 1/4pounds onions, finely chopped (3 cups)
• 2 teaspoons salt, plus more to taste
• 4 garlic cloves, finely chopped (about 1/4 cup)
• 1/2 teaspoon dried peperoncino (hot red pepper flakes), or to taste
• 3 or 4 large branches fresh basil with leaves
• A heavy-duty saucepan or Dutch oven, 8-quart capacity or larger, with cover

1. Prepare the tomatoes for sauce, following one of the methods on page 261.
2. Trim and peel the eggplants (or, if the skin is tender, peel in stripes; see box, page 254).
3. Cut them lengthwise in 3/4-inch-wide slices, stack the slices, and cut them into 3/4-inch-wide strips, then chop into 3/4-inch chunks.
4. Following the procedures for Initial Sauteing in the main recipe, stir together the oil, the onions, and 1/2 teaspoon salt in the saucepan.
5. Cook for 5 or 6 minutes, add the garlic and let it caramelize in a hot spot, then stir in a couple tablespoons of water and cook the onions and garlic together for a minute or two.
6. Now pour the eggplant pieces into the pan, sprinkle on 1 teaspoon salt, and turn to coat the pieces with the oil and sauteed onion and garlic.
7. Cook over medium-low heat, uncovered, stirring and turning the eggplant frequently.
8. If the pan gets dry and the pieces start to brown, stir in several spoons of water; lower the heat if needed.
9. Cook for 12 to 15 minutes, or until the eggplant chunks are very soft, almost mushy, but still retain their shape.
10. Pour in the prepared tomatoes and juices, rinsing the tomato bowl with 2 or 3 cups water and pouring it into the pan (the eggplant needs the additional liquid).
11. Sprinkle on the remaining 1/2 teaspoon salt and the peperoncino, and stir to blend everything together.
12. Submerge the basil branches in the sauce, cover the pan, and raise the heat to medium.
13. When the sauce reaches the boil, lower the heat to keep an active simmer and cook, covered, for 40 minutes or so.
14. The eggplant should now be broken down and melting into the tomatoes.
15. Uncover the pan and let the sauce bubble gently and gradually reduce.
16. Stir carefully as it thickens, to make sure the eggplant doesnt stick to the pan bottom; lower the heat if necessary.
17. Cook, uncovered, for a total of 45 minutes to an hour, until the sauce has the consistency you like, then turn off the heat.
18. Pull out the basil before using, and store sauce as in the main recipe.
19. A simple dish that I loved as a child (and still adore) is beaten eggs cooked in a small pan of bubbling melanzana affogata (or Slow-Cooked Summer Tomato and Eggplant Sauce, above).
20. Heres how to make enough for 4 servings:
21. Heat 3 cups of sauce in a skillet until simmering.
22. Crack 4 fresh eggs in a bowl and beat them with a couple pinches of salt.
23. Pour the eggs on top of the hot sauce, raise the heat to high, and scramble up the eggs and sauce together with a fork for 1 minute.
24. Serve hot for a great breakfast, lunch, or brunchor supper.
25. Instead of scrambling the eggs, try poaching them: make an indentation in the simmering sauce, crack an egg into it; do the same for each serving.
26. Cover the skillet, and cook slowly (about 4 minutes) until the egg is done to your liking.
27. With a spatula, lift out a portion of sauce with an egg nestled on top, and serve.

tomatoes, eggplants, extravirgin olive oil, onions, salt, garlic, peperoncino, fresh basil, saucepan

Taken from www.epicurious.com/recipes/food/views/slow-cooked-summer-tomato-and-eggplant-sauce-384495 (may not work)