Ingredients
- 1 tablespoon vegetable oil
- 1 tin of anchovies (approximately 2 ounces), drained
- 1 teaspoon red chili flakes, adjust for spiciness
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- 1 handful jimmy nardello peppers, whole (or other sweet pepper)
- 1 1/2 cups long beans, sliced into 2-inch pieces
- 2 medium eggplant, sliced into half-moons
- 1/4 cup water
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and just starts to smoke.
- Add the drained anchovies and red chili flakes. Stir constantly as the anchovies break apart and dissolve completely into the oil, about 1 to 2 minutes. The mixture should smell deeply savory and the anchovies should have melted into a paste — no visible pieces remaining.
- Stir in the honey and let it bubble and foam for about 30 seconds until it starts to caramelize slightly and turns a shade darker. The smell will shift from savory to sweet and toasty.
- Pour in the white wine vinegar. It will sizzle aggressively and steam. Stir quickly to combine everything into a glossy, spicy-sweet sauce.
- Add the jimmy nardello peppers, sliced long beans, and eggplant slices all at once. Toss everything vigorously to coat in the sauce.
- Pour in the water and continue cooking, stirring frequently, until the eggplant is completely tender and silky, the long beans are cooked through but still have a slight snap, and the sauce has reduced into a thick, lacquered glaze that coats every piece. This takes about 8 to 10 minutes. The vegetables should look glossy and caramelized at the edges.
- Taste and adjust — add more chili flakes for heat, a drizzle of honey for sweetness, or a splash of vinegar for tang. Serve immediately alongside the halibut.