La Bomba

 

A few years ago Home Bargains, 'Yam Bargains' to Cumbrians' sold small jars of 'Bomba' for 69p, probably over stocks they'd bought remaindered abroad. I bought one, loved it, so fiery and so amazing; I went back and bought all they had at Kendal, giving some away to friends. Never seen 'Bomba' since. Bugger.

If you don't live in Southern Italy; Puglia, Calabria or Sicily it won't be on your RADAR, but now I flag it up, NOTICE. 'Cos we are used to chilli sauces, 'Naga', 'Sweet', or Mr 'Encona's West Indies', there's loads and we luv 'em. But this isn't the same. From 'The Boot of Italy' that means aubergines go in everything, and they like 'agrodolce' - sweet and sour dishes. So Signore Chilliphyle continue.. This is like a spicy Caponata.

So how?

Peel aubergines and chop, chop mushrooms, put in a blender and whizz a bit, add olive oil to a hot frying pan and lob in. Sautee for ten mins or so. Chop some red peppers and some red fresh chillies, inc seeds, and an onion, and garlic, put in a blender and whizz a bit, lob into the pan and stir around for about twenty five mins until all is soft. Add some herbs, thyme, basil. Add crushed fennel seeds, add lots of olive oil as you go along, season generously with salt. 

Then turn off the heat and add a lot of white wine vinegar, and more olive oil and then allow to cool and put in clean sterilised jars. 

What you have is an amazing chutney perfect for a spread over a sandwich or warmed over spaghetti. What you won't have is a forgotten jar at the back of the cupboard.

I do feel that the Sicilian approach to 'Cucina' for example as here - marrying mushrooms with aubergines is so far from our imagination that a recipe like this needs respect.