Red Bell Pepper And Eggplant Tian With Anchovies

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
290
FAT
57%
CHOL
2%
SOD
11%

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Ingredients for 8 servings

4 large red bell peppers (about 2 pounds)

9 tablespoons olive oil

2 1-pound eggplants, peeled, cut crosswise into 1/4- to 1/2-inch-thick rounds

3 cups fresh breadcrumbs made from crustless French bread

3 garlic cloves, minced

3 tablespoons chopped fresh thyme

7 tablespoons coarsely chopped pitted Niçois olives or other brine-cured black olives

6 large plum tomatoes, thinly sliced

1 2-ounce can anchovy fillets, drained

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