INGREDIENTS
2 fillets
anchovy
2 Tbsps
capers
2 Tbsps
chives
8 ozs
eggplant
3
garlic cloves
4 servings
kosher salt
1 Tbsp
lemon juice
4 servings
lemon wedges
2 Tbsps
olive oil
1/2 small
onion
1/2 cup
panko breadcrumbs
2 Tbsps
parsley
1/2
red bell pepper
4
zucchini