• Ingredients: 25
  • Serves: 4

Mixed vegetables with anchovies and olives with anchovy fillets, drained, chopped, dried oregano, niçois or kalamata olives, pitted.

Ingredients

  • 2 anchovy fillets, drained, chopped
  • 1 1/2 tsps. dried oregano
  • 16 Niçois or Kalamata olives, pitted

For peanut dressing

For noodle salad

  • 3/4 lb dried linguine fini or spaghetti
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into 1/8-inch-thick strips
  • 1 yellow bell pepper, cut into 1/8-inch-thick strips
  • 3 tbsps. sesame seeds, toasted

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Place eggplant pieces in large colander set over bowl. Sprinkle with 1 tablespoon salt. Let stand 1 hour.
  2. Step 2 Pat eggplant dry with paper towels; set aside. Char peppers over gas flame or in broiler until blackened on all sides.
  3. Step 3 Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch-wide strips and set aside.

    For this step you will need

  4. Step 4 Heat 6 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until light golden, about 10 minutes.

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  5. Step 5 Mix in garlic. Add eggplant, zucchini, tomatoes, half of parsley, bay leaves, 1 teaspoon pepper, honey, and cumin.

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  6. Step 6 Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes. Add bell peppers; cook uncovered 10 minutes longer, stirring occasionally.
  7. Step 7 Heat remaining 2 tablespoons oil in small saucepan over low heat. Add anchovies, oregano, and remaining parsley; stir 1 minute.

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  8. Step 8 Add to vegetable mixture. Stir in olives. Season with salt and pepper. Serve warm or at room temperature.

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Nutrition information

Calories 218 Carbohydrates 20 g (7%)
Fat 15 g (23%) Protein 4 g (8%)
Saturated Fat 2 g (11%) Sodium 965 mg (40%)
Polyunsaturated Fat 2 g Fiber 9 g (36%)
Monounsaturated Fat 10 g Cholesterol 1 mg (0%)