Name: Red Bell Pepper and Eggplant Tian with Anchovies
Yield: Serves 8 as a side-dish
Ingredients: 4 large red bell peppers (about 2 pounds); 9 tablespoons olive oil; 2 1-pound eggplants, peeled, cut crosswise into 1/4- to 1/2-inch-thick rounds; 3 cups fresh breadcrumbs made from crustless French bread; 3 garlic cloves, minced; 3 tablespoons chopped fresh thyme; 7 tablespoons coarsely chopped pitted Niçois olives or other brine-cured black olives; 6 large plum tomatoes, thinly sliced; 1 2-ounce can anchovy fillets, drained

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Red Bell Pepper and Eggplant Tian with AnchoviesBrian Leatart

(TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS)

This can be served hot or at room temperature, making it a good partner for roasted meats and fish or sandwiches. If you're not an anchovy fan, leave them out—the tian will still be great.

Recipe notes

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