Today's vintage recipe - don't you love this photo? - is from the January 1985 issue of Gourmet. Although it's a winter issue, it's perfect for the current season, when markets are filled with just-picked peppers, young eggplants, scallions and garlic. I'll be making this for Labor Day lunch, using fresh red peppers and tomatoes in place of the jars suggested here. 

And here, as promised yesterday, is the young Jacques Pepin and his recipe.