1 to 1 1/2 cups olive oil
2 cups each of diced red bell pepper, diced green bell pepper, and diced white onion
6 cups diced eggplant
1 cup canned diced tomato in juice
2 tablespoons capers
1/4 cup each of red wine vinegar and sugar
1/4 cup minced cilantro
1 tablespoon each of minced anchovies and minced fresh garlic
Heat a few tablespoons oil in heavy skillet on high flame until smoking. Mix together peppers and onions. Carefully add mixture to oil in small batches; sauté until browned but still crisp, about 3 to 4 minutes, adding more oil as needed. (Use enough oil to cover bottom of skillet; do not clean skillet between batches.) Remove to mixing bowl. Repeat procedure with eggplant; add to peppers.
In heavy saucepan, combine tomato, capers, vinegar, and sugar. Simmer slowly until syrupy, about 10 minutes. Add to eggplant mixture.
In processor, purée remaining ingredients to consistency of paste, scraping sides of bowl frequently. Mix well with vegetables, and refrigerate overnight. Serve chilled or at room temperature. Serves 8 to 10.
From Savoring Summer, featured in Domain, May 1990