1 cup whole almonds
6 tablespoons extra-virgin olive oil, plus more as needed
1 teaspoon red chili flakes
3 cloves garlic, chopped
Sea salt and freshly ground black pepper
1 pound feta cheese, crumbled
1 cup pitted green olives
1 bunch fresh basil, leaves hand-torn
1 medium onion, chopped
5 medium Japanese eggplant, chopped
3 medium zucchini, chopped
3 tomatoes, seeded and chopped
1 tablespoon capers, drained
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed
1 tablespoon balsamic vinegar
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