Mixed Vegetables with Anchovies and Olives

Name: Mixed Vegetables with Anchovies and Olives
Yield: 4 main-course or 8 side-dish Servings
Ingredients: 2 medium eggplants, trimmed, peeled, cut into 3/4-inch pieces; 1 tablespoon salt; 2 medium-size red bell peppers; 8 tablespoons extra-virgin olive oil; 2 onions, thinly sliced; 1 garlic clove, 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 coarsley ground black pepper; 1/2 teaspoon honey; 1/2 teaspoon ground cumin; 2 anchovy fillets, drained, chopped; 1 1/2 teaspoons dried oregano; 16 Niçois or Kalamata olives, pitted

By Rosemary Barron

April 30, 2002

Recipe notes