Caponata Di Melanzane

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3 T extra virgin olive oil

1/2 onion, sliced

2 garlic cloves, sliced

2 peppers (red or yellow), roasted, peeled and sliced thickly

1 eggplant (approx. 12 oz.), cubed (1 inch)

3 tomatoes, peeled and coarsely chopped

1 t dried oregano or 1 T fresh oregano, marjoram or basil

1 T salt-packed capers, soaked in several changes of water

1/4 c olives, pitted (your favorite--I used arbequinas I brought back from Spain)

3 anchovy fillets, chopped (optional)

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