Sauteed Eggplant With Capers and Anchovies

• 1 small eggplant, about 1/2 pound
• 2 tablespoons olive oil
• 1 sweet red pepper cut into 1/4-inch cubes
• 1 large green pepper cut into 1/4-inch cubes
• 1/2 cup chopped onions
• 1 teaspoon chopped garlic
• Salt and pepper to taste
• 18 teaspoon red hot pepper flakes
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 2 tablespoons drained capers
• 4 anchovy fillets, chopped
• 2 tablespoons chopped parsley

1. Peel the eggplant and cut into 1/2-inch cubes.
2. Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions.
3. Cook and stir until tender.
4. Do not overcook.
5. Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies.
6. Cook, stirring, for 3 minutes.
7. Sprinkle with parsley and serve hot.

eggplant, olive oil, sweet red pepper, green pepper, onions, garlic, salt, red hot pepper, rosemary, capers, anchovy, parsley

Taken from cooking.nytimes.com/recipes/8515 (may not work)