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1
At least an hour before cooking, light the charcoal fire.
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2
Cut away the stems of the eggplants but do not peel.
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3
Quarter and slice them into three-inch sticks.
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4
Place the eggplant on skewers.
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5
Set aside.
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6
Roast the peppers on the grill until the skins are blackened and loose.
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7
Remove from the grill, place in a paper bag and set aside for 10 minutes.
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8
Then peel under running water, discarding the stems, seeds and ribs.
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9
Slice lengthwise into strips about one-quarter- to one-half-inch wide.
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10
Place the pepper strips in a serving bowl.
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11
Chop the anchovies and the garlic together to make a coarse mixture.
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12
Mix in the olive oil.
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13
Add one-quarter cup of this mixture to the pepper strips and stir.
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14
Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
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15
Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black.
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16
Remove from the skewers, chop roughly and toss with the peppers.
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17
Brush the zucchini with a little of the marinade and grill.
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18
When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces.
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19
Add to the other vegetables.
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20
Brush the tomatoes with the marinade.
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21
Grill them, cut side up, until skins are loose.
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22
Remove and cut each half in thirds.
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23
Add them, with their juice, to the other vegetables.
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24
Grill the eggplant sticks until they are well browned on both sides.
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25
Add to the vegetables.
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26
Mix well.
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27
Add any remaining marinade to the vegetables.
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28
Mix well and season with salt and pepper to taste.
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29
Garnish with the basil and capers.
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30
The dish may be served immediately or set aside, but should be served at room temperature.
