Peppers with tomato anchovy filling

1 tablespoon olive oil
1 medium (150g)  onion, chopped
1 clove garlic,crushed
1/2 small (115g) eggplant, chopped
1 tablespoon chopped fresh flat-leafed parseley
1 tablespoon chopped fresh oregano
2 teaspoons drained capers, chopped
4 drained anchovy fillets, chopped
4 medium (300g) egg tomatoes, peeled, chopped
1/4 cup (15g) stale breadcrumbs
2 medium (400g) red peppers
1 tablespoon olive oil, extra                                        

1- Heat oil in pan, add onion and garlic, cook, s tirring,until onionis soft. Stir in eggplant, herbs, capers, anchovies and tomatoes, cook, stirring, 3 minutes. Transfer mixture to bowl, cool.
2- Stir in breadcrumbs and cheese.
3- Cut peppers in half lenghtways, remove seeds and membranes. Brush skin with extra oil,  place peppers on oven tray, fill peppers with tomato mixture. Bake, uncovered, in moderate oven about 40 minutes or until peppers are tender.                           
Serves 4.
* Recipe can be prepared a day ahead.
* Storage: Covered, in refrigerator.
* Freeze:Not suitable.

*Microwave: Tomato mixture suitable.