Ingredients

4 large red bell peppers (about 2 pounds)

• 9 tablespoons olive oil
• 2 1-pound eggplants, peeled, cut crosswise into 1/4- to 1/2-inch-thick rounds

• 3 cups fresh breadcrumbs made from crustless French bread

• 3 garlic cloves, minced
• 3 tablespoons chopped fresh thyme
• 7 tablespoons coarsely chopped pitted Niçois olives or other brine-cured black olives
• 6 large plum tomatoes, thinly sliced
• 1 2-ounce can anchovy fillets, drained

Description

(TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS) This Can Be Served Hot Or At Room Temperature, Making It A Good Partner For Roasted Meats And...

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