Heat a medium skillet over medium-high heat with EVOO. Add mushrooms and brown; add eggplant, shallots and garlic. Season with salt and pepper, and stir to soften, 5 minutes. Remove from heat.
Char and blister red peppers over a flame or under broiler. Place in a bowl, cover tightly with foil and let cool. Peel, seed and finely chop peppers by hand or in a food processor.
In a bowl, combine hot pickled peppers, their juice, the mushrooms and eggplants, chopped roasted red peppers and the nuts. Adjust seasoning and add EVOO to your desired thickness.
For the greens, heat EVOO, 3 turns of the pan, over medium heat in a large skillet. Melt anchovy filets into oil, stir in garlic and cook 1 minute; add vermouth then wilt greens into pan; season with salt, pepper and nutmeg. Add stock and reduce heat to simmer. Braise greens 20-30 minutes. Before serving, douse greens with lemon juice.
For the steaks, heat a large skillet over medium-high heat. Pat steaks dry then season with salt and pepper. Add a drizzle of EVOO to the hot pan and cook steaks 8 minutes, turning occasionally. Reduce heat and melt butter. Add garlic and rosemary or thyme and swirl it in the butter, spoon butter over steaks to baste for 1 minute then remove steaks from pan and let rest.
Slice steaks against the grain and fan out the pieces on plates. Place a hearty smear of bomba on the steak and serve greens alongside or in side dish for serving at the table.
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Hanger Steak with Pepperonata and Garlicky Spinach