Ingredients
- 1 (1 1/2-lb) eggplant
- 3 red bell peppers
- 2 tablespoons extra-virgin olive oil plus additional for coating
- 1 teaspoon finely chopped garlic
- 1 tablespoon red-wine vinegar
- 1 tablespoon drained capers, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 3 anchovy fillets, finely chopped
Description
Dark And Woodsy Porcini Mushrooms Add Potent Aroma And Depth And Are Enlivened By The Acidity Of Tomatoes And The Lovely Brightness Of Fresh Herbs.
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