Red Bell Pepper and Eggplant Tian with Anchovies

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


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

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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