Our neighbor left a bag of colorful peppers hanging on our studio door knob—a beautiful gift to process—plus we had eggplant and tomatoes whose time was at hand. The peppers and eggplant roasted in the oven, filling the air with their distinctively deep, nightshade fragrance while we peeled and sliced the sweet tomatoes. The we dressed the soft, warm vegetables with crushed red peppers flakes, olive oil, and anchovies (to add some salt) and served everything with artichokes and coppa. Our favorite kind of antipasti platter and a healthy, delicious way to start the week. Let’s see if we can keep it going.