Halve 2 Italian bell peppers or 4 non-Italian sized bell peppers for 2p (as main dish) and remove the seeds. Put 1 table spoon of salted capres in water. Chop 2 medium sized eggplants in cubes. Put in a colander with salt for approx 30 mins. Rinse and dry.
Fry the eggplant in a drizzle of olive oil. Add 4 chopped garlic cloves, 1 chopped pepperoncini, 1 table spoon of dried basil, the drained capres, 1 table spoon of pine nuts, 50 grams of bread crumb and 2 table spoons of black olives and 4 anchovies filets (on oil). Taste, add pepper and salt.
Fill the bell peppers. Bake in the oven at 180° for 30-45 mins, first covered and then uncovered.
Finish with fresh parsley. Lovely vegetarian dish!