Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fresh eels
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      tablespoons   extra-virgin olive oil
   1      large         spanish onion -- thinly sliced
   3                    red bell peppers -- thinly sliced
   1                    dried red chile d'epalette
                        (French hot pepper -- may substitute
                        -- anchos)
   4                    garlic cloves -- thinly sliced
   2      ounces        jambon de bayonne -- thinly sliced,
                        and cut into julienne
   1      cup           white bordeaux
     1/2  cup           chopped fresh tomatoes
   2      tablespoons   butter

Preparation:

Preheat oven to 450 degrees. Cut the eels into 2-inch pieces and season with salt and pepper. In a 12-inch to 14-inch sauté pan, heat oil until smoking. Add onion, peppers, chile, garlic and ham and sauté until soft, about 8 to 10 minutes. Add wine, tomatoes, butter and eels and place in oven. Cook until eels are cooked through, about 20 to 25 minutes. Remove and serve immediately. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30)