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Ingredients Jump to Instructions ↓

  1. 1 (1 1/2-pounds) eggplant

  2. 3 red bell pepper s

  3. 2 tablespoons extra-virgin olive oil plus additional for coating

  4. 1 teaspoon finely chopped garlic

  5. 1 tablespoon red- wine vinegar

  6. 1 tablespoon drained caper s, finely chopped

  7. 2 tablespoons finely chopped flat-leaf parsley

  8. 3 anchovy fillets, finely chopped

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