Red Bell Pepper and Eggplant Tian with Anchovies

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


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

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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