Method

• 1.
  Preheat oven to 230°C (fan-forced). Grease a baking tray and line with baking paper.
• 2.
  Rub peppers with 1 tbs oil and spread across prepared tray. Roast for 15 minutes or until peppers blister. Transfer to a bowl, reserving baking tray, cover with plastic wrap and stand for 20 minutes to cool slightly.
• 3.
  Reduce the oven to 160°C.
• 4.
  Peel peppers, discarding skin and seeds, and tear flesh into large strips. Return flesh to reserved baking tray with eschalot, sliced garlic, thyme, coriander seeds, capers and remaining 105ml oil, and toss to combine. Cover with baking paper, then aluminium foil. Return to oven and braise for 25 minutes or until eschalot is tender. Stir through vinegar.

• 5.
  Heat a barbecue or chargrill pan to high heat. Brush each side of sourdough slices with extra oil and grill for 2 minutes each side or until grill marks appear. Rub hot sourdough with cut side of halved garlic.
• 6.
  Spoon braised pepper mixture onto each slice of bread. Top with the anchovies, feta and parsley to serve.