Set your over to 300-325F degrees.
Wash the peppers, leaving them whole. Place peppers onto a baking sheet or aluminum foil and place into oven. Roast peppers, turning them until the skin is blackened all around.
Place peppers in a paper bag and close tightly. Let them cool for 10-15 minutes.
Remove from the bag and peel blackened skin off. Remove the stem and the seeds. It's okay if the pepper breaks open, since it doesn’t have to be in one piece to stuff.
In a large skillet, heat the olive oil and brown the garlic.
Add the eggplant, add salt to taste, and cook until soft over medium heat.
Add the bread crumbs, black olives, capers and anchovies and cook for 5 minutes.
Preheat oven to 350 degrees. Arrange each pepper in a baking pan with a bit of olive oil sprinkled on the bottom of the pan.
Fill peppers with stuffing mixture and close together with toothpicks.
Sprinkle a thin layer of bread crumbs and olive oil on top of each pepper.
Bake them for about 30 minutes