Step 1

Pulse the shallots (or onion) with the chopped garlic 4-6 times in the food processor until finely chopped. Remove and set aside.

Step 2

Pulse the eggplant 8-10 times in the food processor until it is minced. Remove and set aside.

Step 3

Pulse the mushrooms 5-6 times in the food processor until minced. Remove and set aside.

Step 4

Pulse the chopped red bell peppers in the food processor and pulse 4-5 times until they’re minced. Remove and place them in a colander to drain any excess liquid.

Step 5

Pulse the hot chili peppers 3-4 times in the food processor until they’re minced. Remove and add them to the red peppers in the colander.

Step 6

In a large, deep skillet or saucepan over medium-high heat, add 2 tablespoons of olive oil.

Step 7

When the oil is hot, add the minced onion and garlic. Sauté and stir with a wooden spoon for 2 minutes until fragrant and softened.

Step 8

Next, add the minced eggplant and 1 teaspoon of Kosher salt. Sauté and stir for 3-5 minutes until the eggplant softens.

Step 9

Add the minced mushrooms and cook, often stirring, for 3-5 minutes until they release their moisture.

Step 10

Add the crushed fennel seeds, the dried oregano, and 1 teaspoon of Kosher salt, to this vegetable mixture,

Step 11

Add the red bell peppers and chili peppers to the pan. Stir everything together and cook on medium heat for 25-30 minutes, frequently stirring until the peppers are tender and softened. If necessary, adjust the heat to prevent burning.

Step 12

Take the pan off the heat, then add ½ cup of apple cider vinegar and ¾ cup of extra virgin olive oil. Mix well together. Allow to cool slightly, then taste and adjust the seasoning.