Prepare the peppers resting them close to the flame so as to scorch the skin from all sides. Then with the aid of a cloth remove the skin and, finally, remove the stalk and seeds.
Now prepare a mixture with chopped capers, parsley, garlic and baby tomatoes.
In a frying pan add two tablespoons of Extra Virgin olive oil and fry 1 tablespoon of breadcrumbs. After two minutes add a little anchovy paste and the chopped mixture prepared earlier. Add salt and pepper to taste, simmer slowly for a few minutes.
Finally, add the eggplant, stir and remove from heat.
With a spoon, fill the peppers, to the brim but not over. Arrange in a baking dish, drizzle with Extra Virgin olive oil and sprinkle with the remaining bread crumbs. Bake at 220° C for 20 minutes, serve hot.