Ingredients to make about 3-4 cups Bomba Calabrese:
3/4 cup olive oil, divided
1/2 yellow onion
1 small eggplant
4-5 large button mushrooms
4-5 Long hot Peppers (or cherry peppers if you like)
1 pound sweet red bell peppers (seeded and cut into chunks)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed fennel seeds
1 teaspoon dried oregano
1/4 cup white wine vinegar, or to taste
Peel the eggplant and cut into chunks. Add mushrooms and onion. Place in Food Processor and blend until mushy consistency.
Add half the olive oil to sauce pan on medium/ medium high heat. Sauté until softened but (NOT BROWNED) stirring constantly. Remove from heat and set aside.
Add Sweet Red Bell Peppers & Long Hot Peppers or Cherry Peppers if you prefer to food processor & blend until it looks like a salsa.
In a separate sauce pan add remaining Olive Oil and pepper mixture and cook until just softened (NOT BROWNED).
Next add the Pepper Mixture to your Eggplant mixture. Add your salt, fennel seeds, oregano, and white wine vinegar. Mix all together and let simmer until well combined.
Cooking times vary it took me about 25 mins stirring often but keep checking it until you feel it is a creamy consistency.