Peperonata on Baguette Toasts

Heat your oven broiler. Brush the baguette slices on both sides with olive oil. Put the slices under the broiler, turning once, until golden and toasted.

Heat the 1/2 cup olive oil in a 12-inch sauté pan or skillet over high heat. Add the peppers, mushrooms, and onion, and sauté, stirring frequently, until the liquid released by the vegetables evaporates and the vegetables start to brown, 10 to 12 minutes. Reduce the heat to medium. If the pan seems too dry, add a little more oil. Continue cooking until the onions are translucent and the peppers and mushrooms are extremely soft, about another 15 minutes. Add the garlic and sauté for 1 minute. Remove the pan from the heat and stir in the olives, parsley, capers, vinegar, and anchovy paste. Stir in more olive oil to make the peperonata moist and oily. Season to taste with salt and pepper and add more vinegar if needed. Transfer the peperonata to a bowl and refrigerate or serve right away with baguette toasts.