Eggplant Jam

Ingredients

• 2 pinches ground pepper 
• 2 tablespoons cilantro leaves chopped
• 1  chili peppers dried crumbled
• 1  garlic clove 
• 1 pound eggplant 
• 1.8 tsp kosher salt divided
• 7 tablespoons olive oil extra virgin extra-virgin divided
• 0.5 cup onion diced
• 0.5 teaspoon paprika 
• 1 sprig rosemary 
• 1 pound tomatoes red ripe

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• knife
• pot
• sieve
• chefs knife

Directions

1. Cut eggplant into 1/2-in.-thick slices, score with a paring knife in a tic-tac-toe pattern on both sides, and season with about 1/2 tsp. salt.
2. Let sit 10 minutes, then blot dry with paper towels.
3. Meanwhile, bring a large pot of water to a boil.
4. Heat a large frying pan over high heat, 2 minutes. Cooking in 2 batches, swirl in oil (3 tbsp. per batch) and wait 1 minute.
5. Add eggplant slices in a single layer. Once they start to color, turn slices over and cook until tender and golden, another 3 to 4 minutes.
6. Transfer to a paper towel-lined baking sheet.
7. Chop eggplant coarsely and toss in a large bowl with paprika, cayenne, and 1 tsp. salt. Mince garlic clove, sprinkle with a pinch of salt, and mash to a paste with the flat side of your chef's knife.
8. Add paste to eggplant along with cilantro.
9. Blanch tomatoes in boiling water, 30 seconds. Cool in a bowl of ice water, then slip off skins. Core tomatoes and cut each in half horizontally. Squeeze out seeds and pulp into a strainer set in a bowl. Chop tomatoes coarsely; add juice to bowl.
10. Heat a large (not nonstick) frying pan over medium heat, 2 minutes. Swirl in remaining 1 tbsp. oil, add rosemary and chile, and heat another minute.
11. Add onion and saut until onion is translucent, 3 to 4 minutes.
12. Add chopped tomatoes and juices. Season with remaining 1/4 tsp. salt and cook until most of liquid has evaporated, 6 to 8 minutes.
13. Add eggplant to pan, turn heat to high, and cook another 6 to 8 minutes, stirring often, until well integrated and jammy in texture.
14. Serve at room temperature.