Pureed Eggplant Crostini

•4 large eggplants
•5 cloves garlic
•1 tsp kosher salt
•1tsp red pepper flakes
•2 tbs capers
•4 filets anchovies
•Handful flat leaf parsley
•Olive oil
•Baguette of French bread, sliced thinly and toasted in oven until crisp.

Preheat oven to 375
Rub outside of eggplants with olive oil and place on roasting pan and roast until they are completely cooked through and almost deflated , skin charred (about an hour). Let the eggplants cool, peel off skin &cut off tops. Place eggplant in a food processor, in batches if necessary with equal parts of rest of ingredients, and pulse until smooth, adding more olive oil if the mixture is dry. Spread on baguette slices and PARTY.