Italian Baked Vegetables
(serves 4 to 6)

Ingredients
11/2 pounds eggplant, peeled and sliced crosswise, 1/4" thick
2 garlic cloves, minced
1 small bunch parsley, finely chopped
1 large white onion, very thinly sliced
salt and freshly ground pepper
1/2 cup olive oil
1 pound yellow bell peppers, seeded and cut into 1/2" strips
3 large tomatoes, peeled, seeded, and thinly sliced
8 oil packed anchovy fillets, drained and cut into pieces
1 cup green Sicilian olives, pitted and cut into pieces

Directions
Preheat oven to 350 degrees.

Layer the eggplant in a colander, salting each layer. Place a weighted plate on top and leave for at least an hour. Rinse and squeeze dry. In a small bowl, mix together the garlic, parsley, onion, salt and pepper and half the oil. Put half the eggplant slices on the bottom of 13x9 oiled baking dish. Add salt and pepper and sprinkle on a little of the onion mixture. Layer half the peppers over eggplant, add salt and pepper, and sprinkle on a little more of the onion mixture. Add half the tomatoes. half the anchovies and half the olives. Repeat with the remaining vegetables, reserving enough onions to sprinkle all over the top of vegetables. Sprinkle the rest of the oil over the top. Bake for 1 hr. 10 min. This is served hot or cold.