This was suppose to be Calabrian “Purgatory” Vegetable Sandwiches but I had a Pork Cutlet leftover from last night. So of course I added it to the sauce. Why not! The recipe is from La Cucina, The Regional Cooking of Italy. A book that I am sure Chris is happy he bought me. The recipe is from the Calabria region. And for those of you who have the book, it is page 719.
For a Sunday night dinner this was perfect. I made the sauce early today and just heated it up before dinner. I think it would have been good even without the addition of the pork.
From La Cucina, The Regional Cooking of Italy, Calabrian “Purgatory” Vegetable Sandwiches. I cut this recipe in half and had enough for maybe 4 sandwiches. So plan on leftovers.
3 medium plum tomatoes (I used canned diced tomatoes)
2 tbsp. shredded basil leaves
1/2 cup olive oil
2 eggplants, cut in sections and soaked in salted water for about 30 minutes
4 young potatoes, peeled and cut in quarters (I cut mine in little cubes to cook faster)
4 peppers, coarsely chopped
1 loaf country bread (I used Italian grinder rolls)
Parboil the tomatoes, peel them and cut them in pieces. (Or open a can of diced tomatoes). Put the tomatoes in a sauce pan with the basil and 2 tbsp. olive oil and cook for 15 minutes over medium heat, adding salt to taste.
In another pan, heat the remaining olive oil. Add the remaining vegetables and cook until the potatoes are soft. Transfer them to the tomato sauce, and stir together for a few minutes to evaporate some of the liquid. Cut the loaf lengthwise, scoop out some of the bread, then stuff it with the puragtorio; close it, slice it, and serve immediately.