6 tb Olive oil
2    Eggplants, small
-about 1 1/4 lb  eggplant
Water with coarse salt
1    Garlic clove, chopped
4    Sweet peppers
1    Onion, large, sliced
1    Hot red pepper pod
2 c  Tomatoes, peeled & chopped
-about 3-4 regular tomatoes
2 ts Oregano
2 tb Capers, drained
3    Anchovy filets, chopped
1/4 c  Olives, green and black
-chopped

Some time before cooking, cut the eggplant into cubes; do not peel. Place
the cubes into abundant water with some coarse salt. Leave for about 30
minutes. Meanwhile, peel and coarsely chop the tomatoes. Heat a large
saucepan over medium heat. Add the oil and heat till fragrant. Add onion
and garlic and saute until translucent. Add peppers and cook until they
start to wilt. Add eggplant cubes and cook for 15 minutes. Add the
tomatoes, season with salt, pepper and oregano, and cook until peppers and
eggplant are tender but not mushy.
Add the capers, olives and anchovies. Remove from heat and let stand at
room temperature for several hours.