- 3 red bell peppers seeded and cut into ½ inch cubes
- 2 large unpeeled round eggplants cut into ¾ inch cubes
- 1 cup white balsamic vinegar
- ½ cup sugar
- 1 medium to large onion diced
- 1 large celery rib diced
- ½ cup golden raisins
- 3 anchovy filets
- torn basil
- salt and fresh cracked pepper
Deep fry the eggplant and peppers for about 5 minutes and let cool
Combine the vinegar, sugar, onion, celery, raisins, and anchovies in a pan and bring to a boil, turn down to a simmer until the liquid has reduced by half
Place in a bowl and add eggplant and peppers, toss and let cool, then add basil, salt and pepper.
|
Recipes 
