Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Eggplants
Salt
6 Peppers (red green)
3/4 c Olive oil
3 tb Pine nuts
3/4 c Bread crumbs
Freshly ground white pepper
1 pn Oregano
2 tb Parsley
2 tb Tiny capers
6 Anchovies
2 lg Whole pimientos, cut into
-strips
1/2 c Pitted black olives

Preheat the broiler. Cut the unpeeled eggplants into 1/4" thick
slices. Sprinkle with salt and place in a colander over a bowl for 1
hour. Brush the peppers with olive oil. Place them in the broiler and
broil on all sides. They should be well scorched but do not burn
them. Run them under cold water and remove the skins. Slice the
peppers in half, remove the seeds, then cut the pepper into thick
strips. Reserve. In a small skillet heat 2 T of olive oil. Add the
pine nuts and cook them until they are lightly browned. Add the bread
crumbs. Saute the mixture for a few minutes, then season with a pinch
of salt and pepper. Add the oregano and parsley. Drain the eggplant
slices and dry well on paper towels. In a large skillet heat 4 T of
olive oil. Saute the eggplant slices, adding more oil as you need it,
until they are nicely browned. In an oval baking dish make a layer of
eggplant. Top with a layer of peppers. Sprinkle with a few capers and
repeat the layers. Top with bread-crumb mixture. Make a lacing of
anchovies and optional pimiento strips with the black olives in
between in a decorative pattern. Dribble olive oil over the
vegetables and bread crumbs. Bake the gratin for 10 to 15 minutes in
a 350 degree oven. Serve warm or at room temperature. Note: If the
anchovies are too salty, soak them in a little milk for 10 to 15
minutes. Dry on paper towels and add to the dish.

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