Red Bell Pepper and Eggplant Tian with Anchovies

Red Bell Pepper and Eggplant Tian with Anchovies
Photo by Brian Leatart


  • 9 tablespoons olive oil
  • 3 tablespoons fresh thyme
  • 4 large red bell peppers
  • 3 garlic cloves
  • 6 large plum tomatoes
  • 1 2-ounce can anchovy fillets
  • 3 cups fresh breadcrumbs made from crustless French bread
  • + 2 more ingredients
    • 7 tablespoons pitted Niçois olives or other brine-cured black olives
    • 2 1-pound eggplants

Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.) P...

View full recipe at Epicurious


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