MIXED VEGETABLES WITH ANCHOVIES AND OLIVES
4 Main Courses or 8 Side Dishes
 
2 medium eggplants, trimmed,peeled, cut into 3/4 inch pieces
1 tablespoon salt
2 medium red bellpeppers
 
8 tablespoons extra-virgin olive oil
2 onions, thinly sliced
1 clove of garlic,minced
2 medium zucchini, trimmed, cut into 1/4 inch thick rounds
4 medium tomatoes, chopped
3/4 cup chopped fresh Italian parsley
2 bay leaves
1 teaspoon coarsely ground black pepper
1/2 teaspoon honey
1/2 teaspoon ground cumin
 
2 anchovy fillets, drained, chopped
1 1/2 teaspoons dried oregano
16 Kalamata olives,pitted
 
Place eggplant pieces in large colander set over bowl.
Sprinkle with 1 tablespoon salt.  Let stand 1 hour.  
Pat eggplant dry with paper towels; set aside.  Char 
peppers over gas flame or in broiler until blackened 
on all sides.  Enclose in paper bag 10 minutes.  Peel 
and seed peppers; cut 1/2 inch wide strips and set aside.
Heat 6 tablespoons oil in heavy large pot over medium heat.  
Add onions and saute until light golden, about 10 minutes.  
Mix in garlic.  Add eggplant,zucchini, tomatoes, half of 
parsley, bay leaves,1 teaspoon pepper, honey, cumin.  
Reduce heat to medium-low, cover and simmer until 
vegetables are tender, about 30 minutes.  Add bell 
peppers; ccok uncovered 10 minutes longer, stirring 
occasionally.  

(Can be made 6 hours ahead.  Chill. 
Rewarm before continuing.)

Heat remaining 2 tablespoons oil in small saucepan  
over low heat.  Add anchovies, oregano and remaining 
parsley;stir 1 minute. Add to vegetable mixture.  
Stir in olives.  Season with salt and pepper.  
Serve warm or at rooom temperature.