2 kg of eggplant, peeled and cut into 1 cm cubes
2 tablespoons of salt
1 cup of olive oil - 240 ml
4 stalks of parsley, roughly chopped - 280 g
3 medium onions, roughly chopped - 360 g
2 cloves of garlic, well minced - 8 g
2 kg of tomatoes, peeled and roughly chopped
2/3 cup of white wine vinegar - 160 ml
2 tablespoons of fish sauce
2 tablespoons of tomato extract
2 tablespoons of green olives, pitted and sliced
3 tablespoons of anchovies, rinsed and minced - 45 g
1/2 teaspoon of black pepper
2 kg of eggplant, peeled and cut into 1 cm cubes
2 tablespoons of salt
1 cup of olive oil - 240 ml
4 stalks of parsley, roughly chopped - 280 g
3 medium onions, roughly chopped - 360 g
2 cloves of garlic, well minced - 8 g
2 kg of tomatoes, peeled and roughly chopped
2/3 cup of white wine vinegar - 160 ml
2 tablespoons of fish sauce
2 tablespoons of tomato extract
2 tablespoons of green olives, pitted and sliced
3 tablespoons of anchovies, rinsed and minced - 45 g
1/2 teaspoon of black pepper
Place the eggplant in a bowl and sprinkle with 1 tablespoon of salt
Let it sit for 30 minutes
Drain and pat dry with paper towels
Heat 1/2 cup of olive oil in a pan, add the parsley and cook for 10 minutes, stirring until wilted
Add the onions and garlic and cook for about 10 minutes or until the onion is softened
Remove the vegetables with a slotted spoon and set aside
Leave the remaining oil in the pan, add the eggplant and cook, stirring occasionally, for 10 minutes or until lightly browned
Add the onions and parsley back to the pan, along with the tomatoes, vinegar, fish sauce, tomato extract, olives, anchovies, and remaining salt
Stir to combine
Bring to a boil, then reduce heat and simmer slowly for about 20 minutes or until thickened but still chunky
Let it cool, refrigerate, and serve chilled with Italian or French bread.
