Eggplant Stuffed Peppers

Name: Eggplant-Stuffed Peppers
Ingredients: 2 small globe eggplants, trimmed and cut into 1⁄2″ cubes; Kosher salt; 4 red bell peppers; 1 cup vegetable oil; 1 ripe tomato, peeled, seeded, and chopped; 6 anchovy filets, finely chopped; 6 sprigs parsley, finely chopped; 1 clove garlic, peeled and minced; 1 tbsp. capers, chopped; 1⁄8 tsp. chopped fresh oregano; 4 tbsp. fresh bread crumbs; 2 tbsp. extra-virgin olive oil