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1
Roast red bell peppers directly over gas flame or in broiler until blackened on all sides.
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2
Enclose peppers in paper bag and let stand 10 minutes.
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3
Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips.
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4
(Roasted bell peppers can be prepared ahead.
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5
Cover and refrigerate up to 2 days.)
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6
Preheat oven to 450F.
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7
Brush each of 2 large baking sheets with 1 tablespoon olive oil.
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8
Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil.
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9
Bake until eggplant begins to soften but not brown, about 15 minutes.
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10
Remove from oven; maintain oven temperature.
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11
Heat 1 tablespoon olive oil in heavy large skillet over medium heat.
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12
Add 3 cups fresh breadcrumbs to skillet and saute until golden, about 6 minutes.
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13
Remove skillet from heat.
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14
Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish.
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15
Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Nicois olives.
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16
Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly.
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17
Sprinkle lightly with salt and generously with black pepper.
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18
Drizzle with 2 tablespoons olive oil.
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19
Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Nicois olives.
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20
Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish.
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21
Arrange remaining roasted red bell peppers and anchovies between tomato slices.
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22
Drizzle with remaining 2 tablespoons olive oil.
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23
Sprinkle with 1 tablespoon Nicois olives.
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24
Bake assembled tian 30 minutes.
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25
Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish.
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26
Continue to bake tian until vegetables are very tender, about 15 minutes longer.
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27
Let tian stand 15 minutes.
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28
Serve tian hot or at room temperature.
