Yield: 5 Servings
|6 tablespoons||Olive oil|
|2 \N||Eggplants, small about 1 1/4 lb eggplant|
|\N \N||Water with coarse salt|
|1 \N||Garlic clove, chopped|
|4 \N||Sweet peppers|
|1 \N||Onion, large, sliced|
|1 \N||Hot red pepper pod|
|2 cups||Tomatoes, peeled & chopped about 3-4 regular tomatoes|
|2 tablespoons||Capers, drained|
|3 \N||Anchovy filets, chopped|
|¼ cup||Olives, green and black chopped|
Some time before cooking, cut the eggplant into cubes; do not peel. Place the cubes into abundant water with some coarse salt. Leave for about 30 minutes. Meanwhile, peel and coarsely chop the tomatoes. Heat a large saucepan over medium heat. Add the oil and heat till fragrant. Add onion and garlic and saute until translucent. Add peppers and cook until they start to wilt. Add eggplant cubes and cook for 15 minutes. Add the tomatoes, season with salt, pepper and oregano, and cook until peppers and eggplant are tender but not mushy.
Add the capers, olives and anchovies. Remove from heat and let stand at room temperature for several hours.