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2 small globe eggplants, trimmed and cut
into 1⁄2" cubes
Kosher salt
4 red bell peppers
1 cup vegetable oil
1 ripe tomato, peeled, seeded, and chopped
6 anchovy filets, finely chopped
6 sprigs parsley, finely chopped
1 clove garlic, peeled and minced
1 tbsp. capers, chopped
1⁄8 tsp. chopped fresh oregano
4 tbsp. fresh bread crumbs
2 tbsp. extra-virgin olive oil
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1st Keep
 Kate_Bayard
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