(Makes 4 servings)
1 medium eggplant, peeled and cut into 1” cubes
¼ cup olive oil
1 cup onions, chopped
1 Tbsp. garlic, chopped
¼ tsp. 7 Blend Hot Chili Pepper Seasoning
4 anchovies, chopped
1 cup tomatoes, chopped
2 Tbsp. red wine vinegar
2 tsp. sugar
1 cup green olives
2 Tbsp. capers
Salt and pepper to taste
Vegetable oil (enough for ½ inch depth in your frying pan, to fry eggplant)
2 Tbsp. fresh parsley, chopped (for garnish)
1.Place eggplant in a colander and sprinkle with salt to draw out liquid. Let sit for 1 hour.
2.To start the sauce, heat olive oil in a large skillet over medium heat.
3.Add onions and sauté until softened, about 10 minutes.
4.Add garlic, Chili Pepper Seasoning, and anchovies and sauté 2 minutes.
5.Add tomatoes, vinegar, and sugar; cook until flavors are well combined, 7-10 minutes.
6.Stir in olives and capers. Season with salt and pepper to taste.
7.To start frying the eggplant, pat it dry with a paper towel.
8.Heat about ½ inch vegetable oil in a skillet over high heat.
9.Working in batches, add eggplant to skillet in a single layer and fry until browned, 2-3 minutes per batch.
10.Drain through a sieve over a bowl to capture and discard oil.
11.Add eggplant to sauce, and stir. Cook until flavors are incorporated, about 45 minutes.
12.Garnish with parsley just before serving.
13.Serve warm as a main course over couscous or penne pasta. Or, serve cooled as an appetizer on a plate with a slice of grilled bread and slices of buffalo mozzarella.