Romesco Sauce

• 5 ancho chiles*
• 2 tablespoons raw almonds
• 2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
• 1 1/4 cups extra-virgin olive oil
• 1 slice country bread, about 1-inch thick
• 1/3 cup canned San Marzano tomatoes (I bought whole tomatoes, not sure why; I’d use purée next time)
• 1 clove garlic, chopped
• 1 tablespoon chopped flat-leaf parsley
• 1/2 lemon, for juicing
• A splash of sherry vinegar (can’t find it? Use a mild wine or balsamic vinegar instead)
• Kosher salt

Preheat the oven to 375°F. Remove and discard the seeds and stems from the chiles, then soak them in warm water for 15 minutes to soften. Strain the chiles, and pat dry with paper towels. Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.

Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoon olive oil, wait a moment (for it to heat) and fry the slice of bread on both sides until golden brown. Remove the bread from the pan and cool. Cut it into 1-inch cubes and set aside.

Return the pan to the stove over high heat. Add 2 tablespoon olive oil and the chiles and sauté for a minute or two. Add the tomatoes. Season with 1/2 teaspoon salt and cook for 2 to 3 minutes, stirring often until the tomato juices have evaporated. Turn off the heat and leave the mixture in the pan.

In a food processor, pulse together the toasted nuts, garlic and fried bread until the bread and nuts are coarsely ground. Add the chile-tomato mixture and process for 1 minute more. With the machine running, slowly pour in the remaining 1 cup of olive oil and process until you have a smooth purée. Don’t worry, the romesco will “break” (separate into solids and oil); this is normal. Add the parsley, season to taste with lemon juice, sherry vinegar and more salt, if you feel it needs it.

Grilled Eggplant with Caponata Salsa

Adapted, barely, from Dorie Greenspan for Bon Appetit, August 2008

Serves 6

• 1 12-ounce container grape or cherry tomatoes, quartered lengthwise
• 2 celery stalks, finely diced
• 1/2 cup chopped Vidalia or Maui onion
• 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
• 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish (woops, we forgot this)
• 1 tablespoon drained capers, rinsed
• 1 garlic clove, minced
• Pinch of dried crushed red pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 1 large eggplant (1 1/2 to 13/4 pounds), trimmed

Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. (Caponata can be prepared 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

Place one grilled eggplant slice on each of six plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.