Use as a dip for vegetables or a topping for grilled chicken or garlic toasts.
2 lbs. Eggplant
1 medium onion, sliced thin
3 cloves garlic
2 lbs. tomatoes, chopped
3 anchovy fillets
Lemon juice to taste
1/2 cup chiffonade fresh basil
6 tbsp. extra virgin olive oil
Peel and chop the eggplant, then sprinkle with kosher salt and place in a strainer over a dish to collect the juices. Let sit for 1 hour.
Rinse eggplant in cold water, drain well and dry with a clean towel.
Sauté onions in olive oil until softened.
Add eggplant, garlic and tomato and cook until very soft.
Add chopped anchovy.
Mix well and cool before adding lemon juice, black pepper and fresh basil.