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1/3 a cup of Arbequina Extra Virgin Olive Oil 

1 splash of Traditional Balsmic Vinegar (to taste)

1 lb Italian eggplants cut into 1 inch cubes

Kosher salt and Fresh Ground Pepper 

1 Lb zucchini cut crosswise into 1 inch sections

3 anchovy minced

3 garlic cloves finely chopped

2 onions 

1/4 cup of chopped fresh flat leafs parsley

Leaves from 4 fresh thyme sprigs

1 or 2 pints of cherry tomatoes (Author uses 1 pint) 

1 dried chile 


Line a large platter with paper towels 

Heat 1/3 cup of olive oil in a medium saucepan on medium heat

Add eggplant- season generously with salt and pepper (let that cook for 10 or 12 minutes, or until eggplant is soft and wilted)

Move the eggplant to the platter

Cook zucchini the same way 1/4 cup of olive oil then add to the platter with eggplant

Add another 1/4 cup of olive oil to pan than, anchovies, garlic and herbs)

Cook 5-7 minutes until onions become caramelized add tomatoes and cook that for 10-12 minutes until puply 

Refine eggplant and zucchini 

Crack open chile and add seasonings (salt and pepper)

Cook slowly for about 20 minutes until soft, mushy, and juicy

Stir in balsamic vinegar and cool to room temperature