Vegan anchovies

Ingredients

• 2
  
  large eggplants
  
• 1
  
  cup white vinegar
  
• 1
  
  cup water
  
• 1/2
  
  cup extra virgin olive oil
  
• 
  
  seasonings (capers, orange peel, rosemary, salt, pepper, garlic, thyme, salt, pepper – whatever appeals to you)
  

Directions

1. With a vegetable peeler – peel eggplant and discard the skin.

2. Continue peeling eggplant until you have a pile of long strips (skipping the very core with the bitter seeds).
3. Put the strips in a colander, altering layers of eggplant with liberal amounts of kosher salt.
4. Let sit in a bowl in the fridge overnight.

5. Squeeze all the liquid out of the eggplant with your hands.

6. Bring 1 cup water and 1 cup vinegar to a boil.

7. Throw the eggplant in and blanch for 2 minutes.

8. Mix the eggplant with olive oil and your choice of seasonings – garlic, chili peppers, capers, salt, pepper, sprig of fresh rosemary or thyme, lemon or orange peel .

9. Enjoy the resulting vegan anchovies!