Sweet-and-Sour Venetian Eggplant

• 4 small eggplants (about 1 pound each), peeled
• 2 tablespoons kosher salt
• 10 tablespoons olive oil
• 2 medium red onions, thinly sliced
• 1 teaspoon sugar
• 1/2 cup golden raisins
• 2 teaspoons minced orange zest
• 1/4 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/4 cup dry red wine
• 1/4 cup pine nuts, lightly toasted
• 20 anchovy fillets

1. Slice the eggplants into -inch-wide slabs lengthwise, and then across into 1-inch-long strips.
2. Salt each piece and set aside for 1 hour.
3. Brush off the salt, drain and pat dry.
4. Warm 2 tablespoons of the oil in a large nonstick skillet.
5. When very hot, add i of the eggplant slices and brown on each side.
6. Drain and set aside.
7. Repeat with the remaining eggplant, using 2 tablespoons of oil for each batch.
8. Add 2 tablespoons of oil to the pan.
9. Heat and add the onions.
10. Cook over medium heat, stirring frequently, until the onions are very soft.
11. Add the sugar, raisins and orange zest.
12. Stir to combine.
13. Add the vinegars and wine.
14. Toss and cook until soupy, remove from heat and stir in the pine nuts.
15. Place i of the eggplant in a layer on the bottom of a large loaf pan.
16. Arrange 5 of the anchovy strips on top of the eggplant, then smooth i of the onion and raisin mixture over this.
17. Repeat until all the ingredients have been used.
18. Fold wax paper over the eggplant and weight it well for 3 days in the refrigerator.
19. Drain.
20. Slide the mixture into a serving bowl and serve.

eggplants, kosher salt, olive oil, red onions, sugar, golden raisins, orange zest, red wine vinegar, balsamic vinegar, red wine, pine nuts, anchovy

Taken from cooking.nytimes.com/recipes/7525 (may not work)