Eggplant-Stuffed Peppers

By Saveur
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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

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