Spicy Calabrian Pepper Spread

Combine the finely chopped mushrooms, onion, and eggplant in a food processor. Process until they are coarsely chopped but still retain some texture, approximately 8-10 pulses.

Heat a generous amount of olive oil in a skillet over medium-high heat. Pour the chopped mushroom mixture into the skillet and sprinkle with a small amount of salt. Cook, stirring occasionally, until the mixture is soft and fragrant, about 10 minutes.

Remove the tops from a few cherry peppers and discard the stems. Reserve the pepper rings, as you will need them later. Wear protective gloves when handling the peppers to avoid irritation. Cut each pepper in half and carefully remove the seed pods. Gently shake out any remaining seeds. Repeat this process for the bell peppers and habanero peppers, preparing them in the same way. Combine all the prepared peppers in a food processor and process until they are coarsely chopped, but still retain some texture.

Add the chopped peppers to the skillet with the eggplant-onion-mushroom mixture. Drizzle in a small amount of olive oil and cook, stirring occasionally, over medium-high heat. If the mixture begins to brown excessively, reduce the heat as needed. Sprinkle in some fennel seeds, a pinch of oregano, and another small amount of salt. Cook until the peppers are tender and sweet, approximately 20-30 minutes.

Remove the skillet from the heat source. Stir in a splash of white wine vinegar and, if desired, another tablespoon of olive oil. Transfer the mixture to a large mixing bowl and allow it to cool to room temperature.

Taste the mixture for seasonings, adding more salt as needed. If desired, add a splash of vinegar or another tablespoon of olive oil to enhance the flavor. Transfer the mixture to individual serving jars and store them in the refrigerator.

Note: The cooking time may vary depending on your personal preference for pepper tenderness.