Active Time

　　25 min

　　Total Time

　　1 1/4 hr

　　To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.

　　

Ingredients

Makes about 3 cups

　　1 (1 1/2-pounds) eggplant

　　3 red bell peppers

　　2 tablespoons extra-virgin olive oil plus additional for coating

　　1 teaspoon finely chopped garlic

　　1 tablespoon red-wine vinegar

　　1 tablespoon drained capers, finely chopped

　　2 tablespoons finely chopped flat-leaf parsley

　　3 anchovy fillets, finely chopped

　　

Step 1

Preheat oven to 450°F with racks in middle and upper third.

　　

Step 2

Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.

　　

Step 3

Turn on broiler.

　　

Step 4

Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.

　　

Step 5

Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.