Eggplant-Stuffed Peppers | Saveur

Ingredients

• 2 small globe eggplants, trimmed and cut into 1⁄2" cubes
• Kosher salt
• 4 red bell peppers
• 1 cup vegetable oil
• 1 ripe tomato, peeled, seeded, and chopped
• 6 anchovy filets, finely chopped
• 6 sprigs parsley, finely chopped
• 1 clove garlic, peeled and minced
• 1 tbsp. capers, chopped
• ¹⁄₈ tsp. chopped fresh oregano
• 4 tbsp. fresh bread crumbs
• 2 tbsp. extra-virgin olive oil