| 1 | Preheat the broiler. |
| 2 | Cut the unpeeled eggplants into ? thick slices. |
| 3 | Sprinkle with salt and place in a colander over a bowl for 1 hour. |
| 4 | Brush the peppers with olive oil. |
| 5 | Place them in the broiler and broil on all sides. |
| 6 | They should be well scorched but do not burn them. |
| 7 | Run them under cold water and remove the skins. |
| 8 | Slice the peppers in half, remove the seeds, then cut the pepper into thick strips. |
| 9 | Reserve. |
| 10 | In a small skillet heat 2 t of olive oil. |
| 11 | Add the pine nuts and cook them until they are lightly browned. |
| 12 | Add the bread crumbs. |
| 13 | Saute the mixture for a few minutes, then season with a pinch of salt and pepper. |
| 14 | Add the oregano and parsley. |
| 15 | Drain the eggplant slices and dry well on paper towels. |
| 16 | In a large skillet heat 4 t of olive oil. |
| 17 | Saute the eggplant slices, adding more oil as you need it, until they are nicely browned. |
| 18 | In an oval baking dish make a layer of eggplant. |
| 19 | Top with a layer of peppers. |
| 20 | Sprinkle with a few capers and repeat the layers. |
| 21 | Top with bread-crumb mixture. |
| 22 | Make a lacing of anchovies and optional pimiento strips with the black olives in between in a decorative pattern. |
| 23 | Dribble olive oil over the vegetables and bread crumbs. |
| 24 | Bake the gratin for 10 to 15 minutes in a 350 degree oven. |
| 25 | Serve warm or at room temperature. |
| 26 | Note: if the anchovies are too salty, soak them in a little milk for 10 to 15 minutes. |
| 27 | Dry on paper towels and add to the dish. |
