Eggplant and pepper salad with olives and capers

Ingredients for 6 servings:

• 6 bell peppers, 3 red, 3 yellow
• 2 eggplant(s)
• 3 tomatoes
• 2 onions
• 50 g black olives without stones
• 2 tbsp capers
• 1 garlic clove(s)
• 1 tbsp oregano, dried
• 3 anchovies in oil
• olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious as an antipasti or as a side dish

Slice the onions and chop the garlic. Finely chop the bell peppers and eggplant into roughly 2 cm cubes. Deseed the tomatoes and dice them slightly smaller. Roughly chop the olives and finely chop the anchovies (I press the fish fillets through a garlic press). Heat 6-8 tablespoons of olive oil in a pot or deep pan, add the onion rings and garlic, and fry until translucent. Then add the diced bell peppers and eggplant and fry for about 15 minutes, stirring frequently. Add the tomatoes to the pot, season everything with salt and pepper, and toss for a few more minutes. The vegetables should be cooked through but still have a bit of a bite. Mix in the capers, olives, and anchovies. Remove from the heat and let it sit at room temperature(!) for several hours. This vegetable salad tastes delicious. Unfortunately, many people don’t like capers or olives. However, I believe these ingredients are essential for this dish.