• 1 tbsp vegetable oil

• 1 tin of anchovies (approximately 2 oz.), drained

• 1 tsp red chili flakes (adjust for spiciness)

• 1 tbsp honey

• 2 tbsp white wine vinegar

• handful jimmy nardello peppers, whole (or other sweet pepper)

• 1-1/2 cup long beans, sliced

• 2 medium eggplant, sliced

• 1/4 cup water

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1. In a pan, heat vegetable oil.

2. Add anchovies and chili flakes. Cook until anchovies melt.

3. Stir in honey and wait for it to bubble.

4. Add vinegar.

5. Mix in pepper, beans, and eggplant.

6. Pour in water.

7. Cook until eggplant is done and sauce caramelizes slightly.